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Peppermint Patty Chocolate Cake

1 pkg (1 lb 2.25oz) devils food cake mix
2 cup sour cream
2/3 cup oil
3 eggs
2 Tbsp peppermint liqueur, such as Peppermint Schnapps, or water
1 cup mini semisweet chocolate chips

6 Tbsp butter or margarine, at room temperature
2 cups confectioners' sugar
1/4 tsp peppermint extract
2 cans (16 oz each) milk chocolate frosting
mini chocolate covered peppermint cream candies, quartered, optional

Preheat oven to 350 degrees. Butter and flour 2-8 inch round cake

In bowl at low speed beat cake mix with sour cream, oil, eggs and
liqueur until just combined, about 1 minute. Increase speed to
medium, beat until light and fluffy, about 2 minutes. Stir in
chocolate chips. Divide batter between pans. Bake 30-35minutess or
until toothpick inserted in center comes out clean. Cool on racks
10 minutes. remove from pans; cool completely on racks.

In bowl with mixer on medium speed beat batter until fluffy, about
2 minutes. Add sugar, 2 Tbsp water and peppermint extract. Beat
until fluffy, about 2 minutes; refrigerate until ready to use.

Place 1 cake layer on serving plate; spread filling over cake to
within 1/2 inch of edges. Top with remaining cake layer. Spread
top and side with frosting. Garnish with peppermint candies, if
desired. Makes 16 servings.


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3 of 5 people found the following review helpful:
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awesome, July 16, 2004 - 11:17 PM
Reviewer: Anonymous from naperville Il usa
i first saw this recipe in Womans Worlds magazine. It has become a family favorite. So glad I found it here because I lost my copy!!!!

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