I plan on making this on Monday
Peppermint Truffle Cake
from http://creativeholidaygiftideas.blogspot.com/2007/10/peppermint-truffle-cake.html
Filling 1 (6-oz.) package (or 1 cup) semisweet chocolate chips.
(to make it more potent you can also use chocolate canna chips
*** see below for recipe..*** 2/3 cup sweetened condensed milk (not evaporated milk – you want the sweet, sticky stuff)
½ teaspoon peppermint extract
Cake
1 (18.25-oz.) pkg. devil’s food cake mix 1 (8-oz.) container nonfat sour cream
(you can use the fat kind, too)
1/3 cup canna oil
3 eggs
Icing
¾ cup powdered sugar
1 ½ oz. cream cheese, softened
1 to 2 tablespoons milk
6 hard peppermint candies, finely crushed
1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan (or bundt pan). (Pam with Flour makes this sooo easy.) In a medium microwave-safe bowl, combine all filling ingredients. Microwave on HIGH for 30 seconds; stir until melted and smooth. If necessary, microwave an additional 10 to 20 seconds. Set aside. 2. In large bowl, combine all cake ingredients; beat with electric mixer at low speed until combined. Beat 2 minutes at medium speed. Spoon into greased and floured pan. Drop spoonfuls of filling over batter, keeping filling away from sides of pan. 3. Bake at 350°F for 35 to 45 minutes or until toothpick inserted ner center comes out clean and edges begin to pull away from sides of pan. Cool in pan for 10 minutes. Invert cake onto wire rack. Cool 1 hour or until completely cooled. (Center of cake may sink slightly during cooling.) 4. In medium bowl, combine powdered sugar, cream cheese and 1 tablespoon of the milk; beat with wire whisk until smooth, adding additional milk until of desired drizzling consistency. Drizzle icing over cooled cake. Sprinkle with crushed candy. Store in refrigerator. HIGH ALTITUDE (ABOVE 3500 FT): For cake, add 2 tablespoons flour to dry cake mix. Decrease oil to 2 tablespoons and increase eggs to 4. Bake at 375°F for 40 to 45 minutes. Filling 1 (6-oz.) package (or 1 cup) semisweet chocolate chips.
(to make it more potent you can also use chocolate canna chips
*** see below for recipe..*** 2/3 cup sweetened condensed milk (not evaporated milk – you want the sweet, sticky stuff)
½ teaspoon peppermint extract
Cake
1 (18.25-oz.) pkg. devil’s food cake mix 1 (8-oz.) container nonfat sour cream
(you can use the fat kind, too)
1/3 cup canna oil
3 eggs
Icing
¾ cup powdered sugar
1 ½ oz. cream cheese, softened
1 to 2 tablespoons milk
6 hard peppermint candies, finely crushed
** Homemade Chocolate Chips **
from
http://heavenlyhomemakers.com/making-homemade-chocolate-chips-in-detail
1/2 cup cocoa powder
1/2 cup rapadura or sucanat (you can use white sugar if you want)
1 cup coconut oil or butter
1 teaspoon vanilla extract (homemade vanilla extract if you have it!)
Begin by placing the cocoa, sucanat and butter (or coconut oil) into a quart sized
jar.
Fill a small saucepan with two or three inches of water. Place the jar into the saucepan/water. Turn the heat on medium/high to begin melting the butter.
Stir often. After five minutes, my mixture looked like this:
After ten minutes, my
mixture looked like this:
It took a total of thirteen minutes for the butter to completely melt. I then pulled it out of the water, added the vanilla and stirred well.
Pour the mixture into a 9×13 inch pan covered with parchment paper. Spread it as evenly as you can.
from
http://heavenlyhomemakers.com/making-homemade-chocolate-chips-in-detail
1/2 cup cocoa powder
1/2 cup rapadura or sucanat (you can use white sugar if you want)
1 cup coconut oil or butter
1 teaspoon vanilla extract (homemade vanilla extract if you have it!)
Begin by placing the cocoa, sucanat and butter (or coconut oil) into a quart sized
jar.
Fill a small saucepan with two or three inches of water. Place the jar into the saucepan/water. Turn the heat on medium/high to begin melting the butter.
Stir often. After five minutes, my mixture looked like this:
After ten minutes, my
mixture looked like this:
It took a total of thirteen minutes for the butter to completely melt. I then pulled it out of the water, added the vanilla and stirred well.
Pour the mixture into a 9×13 inch pan covered with parchment paper. Spread it as evenly as you can.
