-PEPPERMINT ICING-
1/4 c Crisco
2 ts Margarine
3 c Confectionary sugar, sifted
1/4 c Milk
2 ts Peppermint extract
Cream shortenings; add sugar and milk alternately and beat well. Add
peppermint extract and whip at high speed for 5 minutes until fluffy.
CHOCOLATE FUDGE ICING: 1/2 c butter 1/4 c shortening 1/2 c cocoa 1
egg 3 c confectionary sugar, sifted 1/3 c milk Cream shortenings and
cocoa together. Blend in vanilla and egg, beating well. Alternately
add sugar and milk, beating until smooth. Whip at high speed 5
minutes.
CAKE: Begin with your favorite chocolate 2-layer cake (either scratch
or prepackaged mix). Sprinkle each layer with 1/2 cup Creme de Menthe
or Peppermint Schnapps and allow to stand for 1 hour. Frost top and
center with peppermint icing. Frost sides with fudge icing. Garnish
top of cake with crushed peppermint hard candy and miniature
peppermint wafers (either York Peppermint patties, Andes creme de
menthes, or similar).
Yields
10 Servings