Chocolate Chiffon Cake and Crushd Peppermint Icing
- A classic Cakemix Doctor recipe. Tube Pan Recipe, like a chocolate angel food cake or sponge cake. Delicious.
- Susan Doocy
Serves/Makes:12 or more slices
- Cake Ingrdients:
- 5 egg whites
- 1/2 tsp (2 ml). cream of tartar
- 1 18.25 oz (511 grm). plain chocolate fudge or devil's food cake mix
- 3/4 cup (175 ml) water
- 1/2 cup (125 ml) vegetable oil
- 3 egg yolks
- 2 tsp (10 ml) vanilla
- Frosting Ingredients:
- 8 tbsp (125 ml) butter, room temperature
- 1/2 tsp (2 ml). peppermint extract
- 1 cup (225 ml) powdered sugar
- 2-1/2 cups (600 ml) sifted powdered sugar
- 3 tbsp (45 ml) milk
- 1/2 cup (125 ml) crushed peppermint candy
- Cake Preparation:
- Place oven rack in center of oven and heat to 325 degrees (175 C.).
- Set aside an ungreased 10-inch tube pan.
- Place egg whites and cream of tartar in a medium-size mixing bowl.
- Beat with electric beaters on high speed until stiff peaks form--about two to three minutes; set aside.
- Place cake mix, water, oil, egg yolks and vanilla in a large mixer bowl, and with same beaters (no need to clean them), blend on low speed for one minute.
- Stop and scrape down bowl. Increase speed to medium and beat for two minutes, again scraping down bowl.
- Turn the egg whites out on top of the batter and fold in with a rubber spatula until batter is light but well-combined.
- Pour batter into the ungreased pan, smoothing top.
- Bake at 325 degrees (175 C.) for 60 to 65 minutes or until cake springs back when lightly pressed.
- Remove and turn it upside down over the neck of a glass bottle. Cool for one hour.
- Remove pan from bottle and run a long, sharp knife around the edge of the cake and invert onto a rack.
- Invert again onto a serving platter so that it's right side up.
- Frost with icing and serve.
- Icing Preparation:
- Place butter, peppermint extract and powdered sugar in a large mixing bowl.
- Blend with electric beaters on low speed for 30 seconds.
- Add powdered sugar alternately with milk, one tbsp at a time, blending on low speed.
- Add another tbsp of milk if frosting seems too stiff.
- Increase mixer to medium speed and beat frosting for one minute or until light and fluffy.
- Fold in peppermint candy.
- Spread over the top and sides of the cake with smooth strokes.
- Let cake rest for 10 minutes, then slice and serve.
- The cake also looks great without frosting--just dust with sifted powdered sugar.