Try this Old Fashioned Cocoa Mint Cake recipe, or contribute your own.
Suggest a better descriptionThis 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 | ||
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Calories: 5674 | ||
Calories from Fat: 2777 (49%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5674
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