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Chocolate-Mint Present Cake

Total Time

Prep: 1 hour Bake: 25 min. + cooling

Makes

24 servings

The flavor of crushed peppermint candies infuses every forkful of this outstanding chocolate cake. It's a tasty surprise during the holidays. —Taste of Home Test Kitchen
Chocolate-Mint Present Cake Recipe photo by Taste of Home

Ingredients

  • 1-1/3 cups baking cocoa
  • 2-2/3 cups boiling water
  • 1-1/3 cups butter, softened
  • 3-1/3 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 2-1/2 teaspoons baking soda
  • 2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1 cup crushed peppermint candies
  • FROSTING:
  • 1-2/3 cups butter, softened
  • 15 cups confectioners' sugar
  • 1 cup plus 2 tablespoons milk, divided
  • 2-1/2 teaspoons peppermint extract
  • FONDANT:
  • 1/4 cup shortening
  • 3-3/4 cups confectioners' sugar
  • 9 tablespoons light corn syrup
  • 4 pieces ribbon candy (4 inches x 1 inch)
  • Assorted round candies, optional

Directions

  1. In a small bowl, combine cocoa and water until smooth; cool completely. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture alternately with cocoa mixture. Beat until smooth. Fold in peppermint candies.
  2. Pour into four greased and floured 9-in. square baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a large bowl, cream butter. Add confectioners' sugar, 1 cup milk and extract; beat on low until combined. Beat on medium for 1 minute or until frosting achieves spreading consistency, adding remaining milk if necessary.
  4. Place one cake layer on a serving plate; spread with frosting. Repeat three times. Frost sides of cake.
  5. For fondant, in a large mixing bowl of a heavy-duty stand mixer, cream shortening until light and fluffy. Beat in confectioners' sugar until crumbly. Gradually beat in corn syrup on low speed (mixture will be stiff).
  6. Divide in half; tint one portion red and one portion pink. For ribbon, on a work surface dusted with confectioners' sugar, roll out red portion into a 19x4-in. rectangle; cut in half lengthwise. Carefully arrange over cake, draping ends down the sides. On a work surface dusted with confectioners' sugar, roll out pink portion into a 19x2-in. rectangle; cut in half lengthwise. Carefully position over red ribbon, draping ends down the sides.
  7. Just before serving, break ribbon candies in half; place over ribbon on top of cake, creating a bow. Decorate with round candies if desired.

Nutrition Facts

1 slice: 855 calories, 27g fat (15g saturated fat), 116mg cholesterol, 601mg sodium, 152g carbohydrate (123g sugars, 1g fiber), 5g protein.

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