Wednesday, March 17, 2010

Chocolate Creme de Menthe Cake

A yummy way to follow corned beef and cabbage on St. Patty's Day

Chocolate Creme De Menthe Cake

4 squares baker's chocolate
1/2 cup sugar
1/2 cup water
1/2 cup butter
1 1/4 cups sugar
3 eggs
1 2/3 cups flour (or 1 cup rice flour, 2/3 cup potato starch, 1 tsp xanthan gum)
1 tsp baking soda
3/4 cup milk
1 tsp vanilla extract

1/2 cup butter, softened
2 cups powdered sugar
1 tbsp water
3/4 tsp peppermint extract
4-5 drops green food coloring

2 cups chocolate chips
6 tbsp butter
1/2 tsp peppermint extract

In small saucepan, melt chocolate with water and 1/2 cup sugar. In mixer cream butter and 1 1/2 cup sugar. Add eggs and beat until well mixed. Add flour and baking soda alternately with milk, beating throughout. Add vanilla and cooled chocolate mixture and beat well. Pour into well greased 9 x 13 pan. Bake at 350 for 5o minutes. When cooled, place cake in freezer for 1 hour.

Meanwhile, in mixer, cream butter, powdered sugar, and water. Add peppermint extract and food coloring and mix well. Spread on frozen cake. Chill in fridge for 1 hour.

Meanwhile, melt butter and chocolate chips on low heat. Stir in peppermint extract. Spread over cake. Refrigerate until hardened.

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