Chocolate Peppermint Dream Cake

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 1/2 cup Butter flavored crisco shortening
  • 1/4 cup Cocoa powder
  • 5 oz Dark chocolate
  • 3/4 tsp Peppermint extract, pure
  • 7 cups Powdered sugar
  • 1 1/4 tsp Salt
  • 2 cups Sugar
  • 3 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 22 tbsp Butter, unsalted

• Liquids

  • 2 cups Water

Found on thenovicechefblog.com

Ingredients

• 2 cups all purpose flour
• 1/4 cup cocoa powder
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups water
• 2 cups sugar
• 5 oz dark chocolate, chopped
• 6 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup butter flavored crisco shortening (or an additional stick of butter)
• 2 teaspoons vanilla extract
• 3/4 teaspoon pure peppermint extract
• 1/4 teaspoon salt
• 7 cups powdered sugar

Directions

• Preheat oven to 350°F. Butter two 8 inch round cake pans. Set aside. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. In a medium saucepan over medium high heat, combine water and sugar. Bring to a boil and stir until sugar dissolves, about 1 minute. Remove from heat and add chocolate and butter, stirring occasionally, until melted. Whisk in vegetable oil and vanilla extract. Quickly beat in eggs (do this quickly so they dont cook) into the chocolate mixture until combined. Whisk in dry ingredients, until smooth. Divide batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans until cool to the touch - then frost. Cream butter and shortening in a stand mixer. Add vanilla, peppermint extract and salt. Gradually add powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl as needed. When all sugar has been mixed in, beat at medium speed until light and fluffy. Assemble the two cake layers with a thick layer of frosting in between the layers. Frost cake as desired. Store in an airtight contianer at room temperature until ready to serve. (With no milk in the frosting, it does not need to be stored in the refridgerator.)