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Peppermint Patty Cake
Makes: 1 sheet cake

1/2 cup butter
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla
1/2 cup cocoa
1 cup strong hot coffee
1 1/2 cups flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

1/2 cup cream
1/2 teaspoon peppermint extract
1/4 teaspoon salt
5 cups powdered sugar, sifted

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

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 and coffee. Turn into 9 inch x 13 inch buttered pan.
Bake at 300 degrees F for 30 to 35 minutes.

Cool.

Put cream, extract, salt and powdered sugar in blender, blend until
smooth.

Spread over cooled Black Devil's Food Cake. Wait until filling sets
before adding chocolate icing.

Cut chocolate into small pieces. Place margarine, corn syrup, milk,
sugar, and salt 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.

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