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RECIPES/Desserts
Peppermint Bark Chocolate Cake
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Recommended Servings
12-16
COOKING
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INGREDIENTS

Cake:
2 cups of light brown sugar
3/4 cup of granulated sugar
3/4 cup of vegetable oil
3 eggs
2 2/3 cups of flour
2 1/4 tsp of baking powder
2 1/4 tsp of baking soda
1 1/2 tsp of salt
1 1/2 cups of milk
1 tsp of vanilla extract
1/2 tsp of peppermint extract
1 tbsp of brewed coffee
1 cup of cocoa powder
1 1/2 of hot water


Frosting:
12oz of cream cheese, room temperature
12 tbsp of unsalted butter, room temperature
2 tsp of vanilla extract
3 cups of confectioner's sugar
Green food coloring


Optional Peppermint Bark:
2 cups of good quality white chocolate (chopped)
5-6 candy canes (rough chopped)

Instructions

Line a cookie sheet with parchment or wax paper. Place white chocolate in a double boiler. While chocolate is melting, place candy canes into a plastic bag. Using a rolling pin, crush candy canes into very small pieces. Stir white chocolate until smooth and completely melted. Pour white chocolate onto parchment or waxed paper. Spread chocolate to a thin layer, about 1/2 inch thick. Sprinkle crushed candy canes onto melted chocolate. Lightly press candy canes into the chocolate. Place cookie sheet into refrigerator until chocolate set and hardens. Preheat oven to 350ºF. Grease and flour 3 nine inch cake pans.


In a stand mixer, cream together brown sugar, granulated sugar, and vegetable oil. Add eggs to the mixture one at a time. In a separate medium size bowl, sift or whisk together the flour, baking powder, baking soda and salt. In a measuring cup combine milk, vanilla extract, peppermint extract and coffee. To the egg mixture, add flour mixture and milk mixture, alternating, beginning and ending with the flour mixture. In a small bowl stir together the cocoa and hot water. Add cocoa slowly to the remaining ingredients. Divide evenly and place cake mixture in the 3 cake pans.


Bake for about 20-25 minutes, or until cake tester comes out clean. Allow cake to cool completely. While cake is baking in a large bowl, whip together cream cheese and butter for about 5 minutes. Add vanilla extract. Add confectioner’s sugar slowly to the cream cheese mixture. Add food coloring (optional). Once everything is combined, break up peppermint bark into bite size pieces. Make sure to reserve some bark for decorating the cake. Stir peppermint bark into the frosting. Frost cake. Sprinkle additional peppermint bark onto the top of the cake.  

RECIPE FACTS

Servings: 12-16

Nutritional information per serving

No nutrition information available

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