Cake:
1/2 Cup Watkins
Baking Cocoa
1/2 Cup Boiling Water
2 1/2 Cups Sifted Cake Flour
1 1/2 teas. Baking Soda
1/2 teas. Salt
2/3 Cup Watkins
Original Grapeseed Oil
1/2 teas. Watkins
Chocolate Extract
1/2 teas. Watkins
Peppermint Extract
1 3/4 Cups Granulated Sugar
2 Eggs
1 Cup Buttermilk
Mint Filling:
3/4 Cup Butter, softened
3 Cups Powdered Sugar
3 Tbsp. Milk
1 1/2 teas. Watkins
Peppermint Extract
4 to 6 Drops Green Food Coloring, if desired
Chocolate Glaze:
1/2 Cup Butter
1 Cup Semi-Sweet Chocolate Chips
1 teas. Watkins
Vanilla, Original Double-Strength
In small bowl, add cocoa to boiling water, stirring until
smooth; cool to room temperature. In medium bowl, combine flour, baking soda and salt; set
aside. Stir shortening to soften; add Chocolate and Mint Extracts. Gradually add sugar and
continue beating until light and fluffy. Add eggs, one at a time, beating well after each
addition. Stir in cooled cocoa mixture. Add dry ingredients alternately with the
buttermilk, beginning and ending with the dry ingredients; mix well. Pour batter into two
9-inch, lightly greased springform pans (pans with removable bottoms). Bake at 350 degrees
F for 35 to 40 minutes. Remove from oven and cool on wire rack 10 minutes. Remove rim of
pan and cool completely. (If desired, cakes can be removed from an bottom by loosening
them and then sliding onto serving plate.) To prepare mint filling, combine all
ingredients and beat until smooth. Spread one-half mint filling over each cooled cake.
Refrigerate cakes until mint filling is chilled and firm, approximately 45 minutes. To
prepare chocolate glaze, melt butter and chocolate chips over low heat. Add Watkins Vanilla.
Cool slightly. Spread one-half chocolate glaze over chilled mint filling on each cake.
Garnish with 1 to 2 tablespoons unbroken, sliced almonds. Makes two cakes, 10 serving per
cake.
About Watkins Vanilla
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