"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Peppermint Cream-filled Cake Recipe

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This recipe for Peppermint Cream-filled Cake, by , is from The Huttner/Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbie Panowitz
Added: Friday, September 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Chocolate Cake Box Mix
1 cup powdered sugar
2 cups whipping cream
1 tsp peppermint extract
8 drops red food color

Directions:
Directions:
Prepare box cake using an ungreased tube pan (10 x 4 inches).
Slice off top of cake about 1 inch down. Reserve the top. Make cuts down into the cake 1 inch from outer edge and 1 inch from edge of hole, leaving substantial "walls" on each side. Remove cake within cuts with spoon or curved knife leaving base of cake at least 1 inch thick.
Prepare peppermint cream filling. Beat all ingredients in chilled bowl until stiff. Spoon half of mixture into cavity. Replace top of cake and press gently. Frost side and top of cake with remaining peppermint cream. Refrigerate at least 4 hours. Just before serving you may garnish with shaved chocolate or crushed peppermint candy. Refrigerate any remaining cake.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
So colorful for valentines and very tasty.

 

 

 

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