Recipe: Peppermint Patty Cake (Devil's Food Cake with Mint Filling and Fudge Icing, 1980's)

PEPPERMINT PATTY CAKE
(Black Devil's Food Cake with Mint Filling and Chocolate Fudge Icing)

FOR THE BLACK DEVIL'S FOOD CAKE:
1/2 cup butter
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
1 cup strong hot coffee
1 1/2 cups flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

FOR THE MINT FILLING:
1/2 cup cream
1/2 teaspoon peppermint extract
1/4 teaspoon salt
5 cups powdered sugar, sifted

TO MAKE THE CAKE:
Cream butter and sugar. Add eggs; beat until light and fluffy. Add vanilla. Dissolve cocoa in coffee.

Sift flour with baking soda and baking powder and salt. Add to butter and sugar alternately with cocoa powder and coffee. Turn into 9x13-inch buttered pan.

Bake at 300 degrees F for 30 to 35 minutes. Cool.

TO MAKE MINT FILLING:
Put filling ingredients in blender, blend until smooth. Spread over cooled Black Devil's Food Cake. Wait until filling sets before adding chocolate icing.

CHOCOLATE FUDGE ICING

3 (1 oz) squares unsweetened chocolate
3/4 (3/8 cup) stick margarine
1 1/2 tablespoons white corn syrup
1/2 cup milk
2 1/4 cups sugar
Pinch of salt
2 teaspoons vanilla

Cut chocolate into small pieces. Place all ingredients, except vanilla, into saucepan. Bring slowly to a full, rolling boil, stirring constantly. Boil briskly without stirring for 1 minute. Don't overboil. Cool to lukewarm. Beat, adding vanilla, until thick enough to spread. Cool and spread on cake.

Mrs. Percy Roberst, Jr.

Makes: 1 sheet cake
Source: One of a Kind Recipes from the Junior League of Mobile, Alabama