INGREDIENTS
Frosting
2
(3-oz.) pkg. cream cheese, softened
1/2
cup margarine or butter, softened
1/2
teaspoon peppermint extract
4
oz. semisweet chocolate, melted
Cake
1/4
cup margarine or butter, softened
2
cups Pillsbury BEST® All Purpose or Unbleached Flour
1 1/2
teaspoons baking soda
DIRECTIONS
1
Heat oven to 350°F. Grease and flour two 9-inch round cake pans. In large bowl, combine cream cheese, 1/2 cup margarine, vanilla and peppermint extract; blend until smooth. Add powdered sugar alternately with hot water, beating until smooth. Add chocolate; blend well.
2
In another large bowl, combine 2 cups of the frosting mixture and 1/4 cup margarine; blend well. Beat in eggs 1 at a time, beating well after each addition. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, salt and milk; beat until smooth. Pour batter evenly into greased and floured pans.
3
Bake at 350°F. for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.
4
To assemble cake, place 1 layer, top side down, on serving plate. Spread with about 1/4 of frosting. Top with second layer, top side up. Spread sides and top of cake with remaining frosting. Store in refrigerator.
High Altitude (3500-6500 ft)
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