2/3 c Butter
1 2/3 c Granulated sugar
3 Eggs
2 c All purpose flour
2/3 c Hershey’s Cocoa
1/4 ts Baking powder
1 1/4 ts Baking soda
1 ts Salt
1 1/3 c Milk
1/2 c Crushed peppermint candy
-COCOA PEPPERMINT ICING-
1/2 c Butter
1/2 c Hershey’s Cocoa
1 Box (1-lb) confectioners
-sugar
7 tb Milk
1 ts Vanilla
1 tb Crushed peppermint candy
This recipe first appeared in the Hershey’s 1930 cookbook. It uses crushed
peppermint candy for flavor.
Cream butter, sugar, and eggs until fluffy, and beat vigorously 3 minutes
using high speed on the mixer. Combine flour, cocoa, baking soda, baking
powder and salt; add alternately with milk to creamed mixture. Blend in
crushed candy. Pour batter into 2 greased and floured 9 inch cake pans.
Bake at 350 degrees for 35 minutes. Cool 10 minutes before removing from
pans. Ice cake with Cocoa Peppermint Icing.
Cocoa Peppermint Icing: Melt the butter in a saucepan; add the Cocoa and
heat one minute or until smooth, stirring constantly. Alternately add sugar
and milk, beating to a spreading consistency. Blend in vanilla and
peppermint candy. Makes about 2 1/2 cups icing or enough for an 8 or 9 inch
layer cake.
Yields
1 Servings