This recipe first appeared in the Hersheys 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. Posted to KitMailbox Digest by Leon & Miriam Posvolsky
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|Serving Size: 1 Serving (1833g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2777 (49%)|
|Amt Per Serving||% DV|
|Total Fat 308.6g||411 %|
|Saturated Fat 169.9g||849 %|
|Monounsaturated Fat 86.1g|
|Polyunsanturated Fat 19.7g|
|Cholesterol 3754.1mg||1155 %|
|Sodium 4350.1mg||150 %|
|Potassium 1798mg||47 %|
|Total Carbohydrate 612g||180 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 599.9g|
|Protein 130.7g||187 %|
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Calories per serving: 5674
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