ough comes together. Stir in peppermint candy. Cover bowl with plastic
- 6 minutes.
Icing Stir together icing ingredients and spread over
rom edge.
Chocolate Drizzle Icing:
In a saucepan, Heat
to make the peppermint icing, combine powdered sugar, peppermint extract and 2 tbsp
br>While warm top with peppermint icing.
Peppermint Icing Melt chopped shortening over
ombined.
Add eggs and peppermint extract.
Gradually beat in
ack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove
Bake brownies according to package directions in a 9 x 13\" pan. Cool. Blend sugar, milk, peppermint extract and 4 tbsp butter until smooth; spread over cooled brownies. Melt chocolate and 3 tbsp butter in microwave (do not overcook, just until melted. I do 12 seconds at a time, stir, 10 more seconds, etc). When chocolate is melted, stir and spread over the peppermint icing. Sprinkle with crushed candy canes if you choose. When chocolate is set, cut into squares.
ack to cool.
Prepare Peppermint Filling.
Unroll cake; remove
Mix confectioners' sugar, shortening, water, and vanilla extract together in a bowl until smooth; add peppermint extract and red food coloring and mix until color is evenly incorporated.
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
Peppermint Vanilla Cake:
For
he white icing from scratch please see the buttercream recipe with my
whip butter.
blend in icing sugar and 2 tablespoons of half and half.
add egg whites and BEAT! until fluffy.
mix in peppermint extract.
Be sure to taste!
br>Place sifted powdered sugar, peppermint extract and milk in a
emaining mixtures.
Decorating with icing or melted chocolate.
Chill
n foil.
Using a icing spatula, spread chocolate to fill
ntil you have a smooth icing. Dip top of each cookie
1/2 teaspoons of peppermint extract. Gradually beat in the
oam, add the peppermint, sift in the icing sugar and combine. Once