Chocolate-Mint Whipped Cream Cake Recipe
"Lynette Granade, of Mobile, Alabama, won grand prize in a local cooking contest with this Chocolate-Mint Whipped Cream Cake. To make curls, you’ll need to buy both vanilla- and chocolate-flavored candy coating, available in squares, wafers, or morsels. When we published this recipe in November of 1990, we suggested that you use a green-paste food coloring to tint the vanilla-flavored coating pale green. Some bakers today prefer not to use food coloring, so feel free to leave this out, if you wish. It will not change the delicious taste or beautiful appearance of the cake. You can make the curls a day or two ahead of time, and store them in a cool, dry place. For longer storage, freeze up to three months...."
INGREDIENTS
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CAKE:
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1/2 cup cocoa
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1 cup hot water
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1/2 cup butter or margarine, softened
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1 1/4 cups sugar
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2 eggs
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1 1/3 cups all-purpose flour
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1 teaspoon baking soda
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1/4 teaspoon baking powder
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1/2 teaspoon salt
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WHIPPED CREAM FILLING:
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1 1/2 cups whipping cream
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1 tablespoon powdered sugar
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2 teaspoons peppermint extract
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Green paste food coloring (optional)
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CHOCOLATE FROSTING:
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2 (1-ounce) squares unsweetened chocolate, melted
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2 cups sifted powdered sugar
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2 tablespoons hot water
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1 egg white
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1/3 cup butter or margarine, softened
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1/2 teaspoon vanilla extract
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MARBLED CHOCOLATE CURLS:
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12 ounces chocolate-flavored candy coating (squares, wafers, or morsels)
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12 ounces vanilla-flavored candy coating (squares, wafers, or morsels)
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Green paste food coloring (optional)
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