Back Cake:
1/2 Cup Watkins Baking Cocoa
1/2 Cup Boiling Water
2 1/2 Cups Sifted Cake Flour
1 1/2 teas. Baking Soda
1/2 teas. Salt
2/3 Cup Watkins Original Grapeseed Oil
1/2 teas. Watkins Chocolate Extract
1/2 teas. Watkins Peppermint Extract
1 3/4 Cups Granulated Sugar
2 Eggs
1 Cup Buttermilk
Mint Filling:
3/4 Cup Butter, softened
3 Cups Powdered Sugar
3 Tbsp. Milk
1 1/2 teas. Watkins Peppermint extract
4 to 6 Drops Green Food Coloring, if desired
Chocolate Glaze:
1/2 Cup Butter
1 Cup Semi-Sweet Chocolate Chips
1 teas. Watkins Vanilla Extract
In small bowl, add cocoa to boiling water, stirring until smooth; cool to room temperature. In medium bowl, combine flour, baking soda and salt; set aside. Stir shortening to soften; add Chocolate and Mint Extracts. Gradually add sugar and continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in cooled cocoa mixture. Add dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients; mix well. Pour batter into two 9-inch, lightly greased springform pans (pans with removable bottoms). Bake at 350 degrees F for 35 to 40 minutes. Remove from oven and cool on wire rack 10 minutes. Remove rim of pan and cool completely. (If desired, cakes can be removed from an bottom by loosening them and then sliding onto serving plate.) To prepare mint filling, combine all ingredients and beat until smooth. Spread one-half mint filling over each cooled cake. Refrigerate cakes until mint filling is chilled and firm, approximately 45 minutes. To prepare chocolate glaze, melt butter and chocolate chips over low heat. Add Vanilla Extract. Cool slightly. Spread one-half chocolate glaze over chilled mint filling on each cake. Garnish with 1 to 2 tablespoons unbroken, sliced almonds. Makes two cakes, 10 serving per cake.
© Copyright 1999 The Rising
Stars Team
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