Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chocolate Peppermint Layer Cake

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Chocolate Peppermint Layer Cake Empty Chocolate Peppermint Layer Cake

    Post by Lobo Tue 12 Jan 2016, 9:14 pm

    Chocolate Peppermint Layer Cake Img17l
    Chocolate Peppermint Layer Cake
    Chocolate Peppermint Layer Cake Translucent
    Be the first to Write a Review
    Prep Time: 30 minutes
    Cook Time: 35 minutes
    Servings: 8 to 12
    For this festive dessert, we’ve used celebration layer cake pans, which create pretty scalloped cakes that are about half the thickness of standard cake layers. The result is a dramatic four-layer cake that will wow your guests. However, you can also make a two-layer cake using standard 9-inch (23-cm) round cake pans instead, increasing the cooking time to 30 to 35 minutes.






    • 61

    Ingredients:


    • Cocoa powder for dusting
    • Chocolate peppermint layer cake kit (includes 2 cake mix packets, 1 frosting mix packet and crushed peppermint candy bits)
    • 2 eggs
    • 1 cup (8 fl. oz./250 ml) milk
    • 1/2 cup (4 fl. oz./125 ml) vegetable oil
    • 1 cup (8 fl. oz./250 ml) water
    • 8 oz. (250 g) cream cheese
    • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature

    Directions:

    Preheat an oven to 350°F (180°C). Grease 2 celebration layer cake pans and dust with cocoa powder, tapping out the excess.

    In the bowl of a stand mixer fitted with the flat beater, combine both cake mix packets, the eggs, milk and oil. Beat on medium speed until combined, about 2 minutes. Bring the water to a boil and stir the hot water into the cake mix. Pour a quarter of the batter into each of the prepared pans. Smooth the top with an offset spatula and tap the pans on the countertop to evenly distribute the batter. Bake until a toothpick inserted into the center of the cake comes out clean, 15 to 17 minutes. Transfer the pans to wire racks and let cool for 5 minutes, then turn the cakes out onto the racks and let cool completely. Meanwhile, wash and dry the pans, grease and dust them with cocoa powder and repeat to bake the remaining batter. You will have 4 cake layers.

    To make the frosting, place the cream cheese and butter in the bowl of an electric mixer fitted with the flat beater. Beat on medium speed until smooth, about 30 seconds. Add the frosting mix to the bowl and beat on medium-high speed until combined, another 30 seconds.

    To assemble the cake, place 1 layer, top side up, on a cake stand or serving plate. Top with about a quarter of the frosting and spread to the edges. Repeat the process with the remaining cake layers, spreading the remaining frosting on the top layer. Sprinkle with the crushed peppermint candy. Cut into slices and serve. Serves 8 to 12.

    Williams-Sonoma Test Kitchen
    • Back to top
      Current date/time is Thu 07 Dec 2023, 4:54 am