Arte Es Vida

Peppermint Chocolate Cake by arteesvida
November 24, 2006, 9:26 pm
Filed under: Kitchen Magic

This recipe came from one of those fundraiser cookbooks.  I can’t resist those things, I swear.  Even when you know that 92% of the recipes will be for casseroles made entirely of frozen foods and cream of something soup.  But every single one has a little gem of a recipe.  It too calls for frozen or boxed something, but you just can’t resist.

This year, at my mom’s request, I did not make pumpkin cheesecake for Thanksgiving but made her this peppermint chocolate cake.

Get a chocolate cake mix.  I get the kind that calls for butter instead of oil, it makes a richer, denser, more “real” cake.  I also add a little extra vanilla and cocoa powder to the mix (per The Cake Doctor) before baking.

Bake the cake according to recpie directions.  Add the little extras if you so desire.  A little peppermint extract wouldn’t hurt either.

While the cake is baking, mash up, as fine as you can, 22 peppermint bubbles.  I double bagged mine in ziploc bags and smushed them with a rolling pin.

Get a tub of the creamiest cool-whip.  Add a cup of powdered sugar and blend.  The taste and consistency will be similar to boiled icing, which is reminiscent of marshmellow fluff (my favorite icing in the world).

Mix in the crushed peppermint bubbles.

When the cake comes out frost it with the frosting.  Let chill for several hours or overnight.

Watch your mother ask for the same cake with double the frosting for Christmas.

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