- Yields: 12
- Preparation: 1 hour (+ 10 minutes cooling time)
Ingredients
Cake
- 1 cup (250mL) HEWITT'S - 2% milk
- 1/3 cup (75mL) GAY LEA - Unsalted Butter, melted
- 2 cups (500mL) granulated sugar
- 1 3/4 cups (425mL) all purpose flour
- 3/4 cup (175mL) cocoa powder, unsweetened
- 1 1/2 tsp (7mL) baking powder
- 1 1/2 tbsp (7mL) baking soda
- 1 tsp (5mL) salt
- 2 eggs, beaten
- 1/3 cup (75mL) vegetable oil
- 1 tsp (5mL) vanilla extract
- 1 tsp (5mL) peppermint extract
- 1 cup (250mL) water, boiling
Cream
- 1 1/2 cups (375mL) HEWITT'S - Goat Milk Sour Cream, chilled
- 3 tbsp (45mL) HEWITT'S - 35% whipping cream
- 1 cup (250mL) icing sugar
- 1 tsp (5mL) peppermint extract
Garnish
- 1/4 cup (60mL) chocolate or fudge sauce, prepared and thick
- 1/4 cup (60mL) candy canes or peppermint candies, crushed
Instructions
Cake:- Preheat oven to 350°F (180°C). Grease 13- x 9-inch (3 L) baking pan. In large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil, melted butter, vanilla and peppermint extract. Using electric mixer, beat batter on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into prepared pan.
- Bake for 35 to 40 minutes or until tester inserted in center comes out clean. Use end of large wooden spoon to poke 1/2-inch (1 cm) holes in cake. Let cool in pan for 10 minutes. Turn out onto rack; let cool completely.
- Beat whipping cream with icing sugar until it holds firm peaks; gently fold in sour cream and peppermint extract. Spread all over cake, pushing into holes.
- Drizzle chocolate sauce over top and sprinkle with crushed candy canes.
- Cake can be decorated and refrigerated for up to 4 hours.
Tips:
