Chocolate Peppermint Schnapps Cake
2/3 cup butter, softened
1-2/3 cups sugar
3 eggs
2 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1-1/3 cups milk
1/2 c Crushed Candy Canes
1/8 c Peppermint Schnapps
In a bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition, add crushed candy cane. Pour batter into a greased and floured 13-in. x 9-in. pan. Bake at 350° for 35-40 minutes or until cake tests done. Cool on a wire rack. Drizzle with Peppermint Schnapps while hot.
Easy Chocolate Buttercream Frosting: 1/2 cup butter, softened, 1-1/2 teaspoons vanilla extract, 4 cups confectioners' sugar, 1/2 cup baking cocoa, 1 tbsp Peppermint Schnapps, and 6-7 tablespoons milk. In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Cover with crushed candy cane.
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