posted by ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
elanya at 04:40pm on 20/07/2002
elanya at 04:40pm on 20/07/2002Here is the promised cake recipie, which I yoinked in it's re-typed form from Mary, although the recipie originally comes from ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
3headedmonkey's dad. Oh, it is *sooo* good. Drool. I probably shouldn't have a piece for breakfast, though. I'll have lunch, and have it for dessert ^-^
After Eight Cake
Cake:
1 c. unsifted unsweetened cocoa
2 c. boiling water
2 3/4 c. sifted flour (sift before measuring)
2 t. baking soda
1/2 t. salt (optional)
1/2 t. baking powder
1 c. butter (softened)
2 1/2 c. sugar
4 eggs
1 1/2 t. vanilla extract
Preheat oven to 350?F (160?C, gasmark 4). In a medium bowl, combine cocoa with boiling water, mixing with a wire whisk until smooth. Cool completely. Sift flour with baking soda, salt and baking powder. Beat butter, sugar, eggs and vanilla in a large bowl with an electric mixer at high speed until light (about 5 minutes). At low speed, beat in flour mixture in fourths, alternately with cocoa mixture in thirds, beginning and ending with flour mixture. Do not over beat. Grease and flour four 9"x1 1/2" cake pans. Pour evenly into pans. Bake for 25 to 30 minutes or until surface springs back when gently pressed with finger tip or until a cake tester inserted in center comes out clean. Remove from oven and cool in pans for 10 minutes. Remove cakes from pans and cool completely on wire racks.
Filling:
6 T. butter (softened)
3 1/4 c. unsifted confectioners sugar
6 T. creme de menthe
In a small bowl, beat butter, sugar and creme de menthe with an electric mixer until smooth and fluffy. On cake stand, put cake layers together, dividing the creme de menthe, filling equally between layers
Frosting:
6 oz. semisweet chocolate pieces
1/2 c. light cream
1 c. butter
2 1/2 c. unsifted confectioners sugar
1 box After Eight Mints
In a medium sauce pan, combine chocolate pieces, cream and butter. Stir over medium heat until smooth. Remove from heat. With a wire whisk, blend in confectioners sugar. Turn into bowl placed over ice. Beat until frosting holds shape. With a metal spatula, frost sides of cake. Use rest of frosting to cover top, swirling decoratively. Cut mints in half diagonally and use to decorate the top edges.
Refrigerate cake until serving time. Makes 16 servings.
3headedmonkey's dad. Oh, it is *sooo* good. Drool. I probably shouldn't have a piece for breakfast, though. I'll have lunch, and have it for dessert ^-^After Eight Cake
Cake:
1 c. unsifted unsweetened cocoa
2 c. boiling water
2 3/4 c. sifted flour (sift before measuring)
2 t. baking soda
1/2 t. salt (optional)
1/2 t. baking powder
1 c. butter (softened)
2 1/2 c. sugar
4 eggs
1 1/2 t. vanilla extract
Preheat oven to 350?F (160?C, gasmark 4). In a medium bowl, combine cocoa with boiling water, mixing with a wire whisk until smooth. Cool completely. Sift flour with baking soda, salt and baking powder. Beat butter, sugar, eggs and vanilla in a large bowl with an electric mixer at high speed until light (about 5 minutes). At low speed, beat in flour mixture in fourths, alternately with cocoa mixture in thirds, beginning and ending with flour mixture. Do not over beat. Grease and flour four 9"x1 1/2" cake pans. Pour evenly into pans. Bake for 25 to 30 minutes or until surface springs back when gently pressed with finger tip or until a cake tester inserted in center comes out clean. Remove from oven and cool in pans for 10 minutes. Remove cakes from pans and cool completely on wire racks.
Filling:
6 T. butter (softened)
3 1/4 c. unsifted confectioners sugar
6 T. creme de menthe
In a small bowl, beat butter, sugar and creme de menthe with an electric mixer until smooth and fluffy. On cake stand, put cake layers together, dividing the creme de menthe, filling equally between layers
Frosting:
6 oz. semisweet chocolate pieces
1/2 c. light cream
1 c. butter
2 1/2 c. unsifted confectioners sugar
1 box After Eight Mints
In a medium sauce pan, combine chocolate pieces, cream and butter. Stir over medium heat until smooth. Remove from heat. With a wire whisk, blend in confectioners sugar. Turn into bowl placed over ice. Beat until frosting holds shape. With a metal spatula, frost sides of cake. Use rest of frosting to cover top, swirling decoratively. Cut mints in half diagonally and use to decorate the top edges.
Refrigerate cake until serving time. Makes 16 servings.
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