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Monday, December 8, 2014

What's Cookin' in the Country?

I'm making my Christmas baking plans and gearing up for some yummy treats!  I found this recipe for Divinity that's done in the microwave!  I can't wait to try it!

Another thing I'm thinking about making is a cake; it's one I made for a birthday a couple years ago.  It's the Chocolate Mint Cake from Southern Living.  It was incredible!  It's a great cake for Christmas because of those two flavors of chocolate and mint that taste just like a Peppermint Patty!  
Chocolate-Mint Cake Recipe

I made a few alterations to the recipe; you'll see them in italics.

Chocolate Mint Cake
1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16-ounce) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) container sour cream
1 cup hot water
2 teaspoons vanilla extract

Preparation:  I would recommend baking the cake layers early in the week and freezing them.

Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.

Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.

Pour batter into 2 9-inch cake pans (or 3 8-inch pans).   Caution:  grease and paper the pans with waxed or parchment paper!  How do I know?  One of my layers got put in the freezer to be used for a trifle!  Bake at 350 for 30 minutes or until a cake tester comes out clean.  Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.  Spread Peppermint filling between cake layers.  Spread Chocolate Ganache evenly on top and sides of cake.

The addition of hot water at the end of this recipe makes for an exceptionally moist cake.

Peppermint Filling

1/2 cup butter, softened
1 (16-oz.) package powdered sugar
1/3 cup milk
1/4 teaspoon peppermint oil


1. Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat at low speed just until blended after each addition. Stir in peppermint oil. Refrigerate this filling so it will get to a spreading consistency.  Otherwise, it will just run down the sides of the cake layers.

Chocolate Ganache
1 (12-oz.) package semisweet chocolate morsels
1/2 cup whipping cream
3 tablespoons butter

1. Microwave semisweet chocolate morsels and whipping cream in a 2-qt. microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter, and let stand 20 minutes.
2. Beat at medium speed with an electric mixer 3 to 4 minutes or until soft peaks form. I had to refrigerate for a short amount of time.

Assemble the whole cake a day before and refrigerate it and it will slice perfectly and beautifully!

If you need a cake for a birthday, I would highly recommend this one!  Just plan ahead and it will be stress free!

With love from my country kitchen,


Whitney Pendell said...

Yes, I think you should make that chocolate mint cake for Christmas. :)

Denise said...

I thought you might like that idea! It's a fitting dessert, don't you think?