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Minty cake is tasty holiday treat

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Here's a peppermint-flavored dessert that wears a bit o' the green. Well, quite a lot of green, in fact: verdant layers of cream filling and icing.

If you are one of the multitude of chocolate fans out there, the luck of the Irish is with you. Peppermint pattie cake is basically a chocolate cake with an emerald-hued cream filling that gets added flavor from the addition of chopped-up bits of peppermint patties (soft mint candies covered in dark chocolate).

Let the children help you drizzle on the topping — they'll be entranced with the green coloring.


1/2 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 eggs, separated

3/4 cup granulated sugar

1/3 cup water

1/2 teaspoon vanilla extract

Cream filling (recipe follows)

15 small (1 1/2-inch) peppermint patties

Glaze (recipe follows)

Heat oven to 375 F. Line 15 1/2-by-10 1/2-by-1-inch jelly-roll pan with foil; generously grease and lightly flour foil.

Stir together flour, cocoa, baking soda and salt; set aside. Beat egg yolks in medium bowl on high speed of mixer for 3 minutes. Gradually add 1/4 cup granulated sugar, beating 2 additional minutes. Add flour mixture alternately with water and vanilla to egg yolk mixture, beating on low speed just until well mixed and smooth.

Beat egg whites in another medium bowl until foamy. Gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Add chocolate mixture to beaten whites, folding in carefully. Spread batter into prepared pan.

Bake 14 to 16 minutes or until top springs back when touched lightly. Invert onto towel sprinkled with powdered sugar; carefully remove foil. Immediately roll cake and towel together from narrow end; place on wire rack to cool.

Prepare cream filling. Unroll cake; spread with filling. Cut 10 peppermint patties into 6 to 8 pieces each; sprinkle evenly over filling. Reroll cake. Drizzle with glaze. Cover; refrigerate about 6 hours before serving. Garnish with remaining peppermint patties, cut in half, before serving. Cover; refrigerate leftover cake.

Makes 10 servings.


1 cup ( 1/2 pint) cold whipping cream

3 tablespoons powdered sugar

1/2 teaspoon vanilla extract

Green food color Combine cold whipping cream, powdered sugar, vanilla extract and green food color in small bowl; beat until stiff.


1 tablespoon butter

1 cup powdered sugar

1 to 1 1/2 tablespoons hot water

Green food color

Melt butter in small microwave-safe bowl. Add powdered sugar, hot water and few drops green food color; beat until smooth and of desired consistency. Makes about 1/3 cup glaze.

Nutritional information per slice: 340 cal., 12 g fat (9 g saturated fat); 3 g pro., 56 g carbo.,

Recipe from Hershey's.

On the Web: www.hersheykitchens.com

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