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Chocolate-Mint Present Cake

 Chocolate-Mint Present Cake
The flavor of crushed peppermint candies infuses every forkful of this outstanding chocolate cake. It's a tasty surprise during the holidays. —Taste of Home Test Kitchen
24 ServingsPrep: 1 hour Bake: 25 min. + cooling

Ingredients

  • 1-1/3 cups baking cocoa
  • 2-2/3 cups boiling water
  • 1-1/3 cups butter, softened
  • 3-1/3 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 2-1/2 teaspoons baking soda
  • 2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1 cup crushed peppermint candies
  • FROSTING:
  • 1-2/3 cups butter, softened
  • 15 cups confectioners' sugar
  • 1 cup plus 2 tablespoons milk, divided
  • 2-1/2 teaspoons peppermint extract
  • FONDANT:
  • 1/4 cup shortening
  • 3-3/4 cups confectioners' sugar
  • 9 tablespoons light corn syrup
  • 4 pieces ribbon candy (4 inches x 1 inch)
  • Assorted round candies, optional

Directions

  • In a small bowl, combine cocoa and water until smooth; cool

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Chocolate-Mint Present Cake (continued)

Directions (continued)

  • completely. In a large mixing bowl, cream butter and sugar until
  • light and fluffy. Add eggs, one at a time, beating well after each.
  • Beat in vanilla. Combine the flour, baking soda, salt and baking
  • powder; add to creamed mixture alternately with cocoa mixture. Beat
  • until smooth. Fold in peppermint candies.
  • Pour into four greased and floured 9-in. square baking pans. Bake at
  • 350° for 25-30 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • For frosting, in a large bowl, cream butter. Add confectioners'
  • sugar, 1 cup milk and extract; beat on low until combined. Beat on
  • medium for 1 minute or until frosting achieves spreading
  • consistency, adding remaining milk if necessary.
  • Place one cake layer on a serving plate; spread with frosting. Repeat
  • three times. Frost sides of cake.
  • For fondant, in a large mixing bowl of a heavy-duty stand mixer,
  • cream shortening until light and fluffy. Beat in confectioners'
  • sugar until crumbly. Gradually beat in corn syrup on low speed
  • (mixture will be stiff).
  • Divide in half; tint one portion red and one portion pink. For
  • ribbon, on a work surface dusted with confectioners' sugar, roll out
  • red portion into a 19-in. x 4-in. rectangle; cut in half lengthwise.
  • Carefully arrange over cake, draping ends down the sides. On a work
  • surface dusted with confectioners' sugar, roll out pink portion into
  • a 19-in. x 2-in. rectangle; cut in half lengthwise. Carefully
  • position over red ribbon, draping ends down the sides.
  • Just before serving, break ribbon candies in half; place over ribbon
  • on top of cake, creating a bow. Decorate with round candies if
  • desired. Yield: 24 servings.
Nutritional Facts: 1 serving (1 slice) equals 855 calories, 27 g fat (15 g saturated fat), 116 mg cholesterol, 601 mg sodium, 152 g carbohydrate, 1 g fiber, 5 g protein.