Chocolate and peppermint is a classic combination. When paired together in this rich chocolate cake, they make a delightfully festive dessert.
6 Peppermint tea bags
2 medium Eggs, separated
3 oz. Baker's chocolate
2 cups Sugar
2 cups Flour
1 cup Water
1/2 cup Butter, salted
1/2 cup Plain yogurt
1 tsp Baking soda
1 tsp Baking powder
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 13 x 9 inch cake pan
Boil the cup of water in a small saucepan and add the peppermint tea bags.
Remove from heat and leave for 5 minutes.
Remove the tea bags, squeezing excess liquid into the pan.
Return the tea to a boil.
Place the chocolate and butter in a large bowl, then pour hot peppermint tea over the top.
Whisk until melted, then stir in sugar and egg yolks.
In another bowl, mix the baking soda and yogurt.
Add to the chocolate and butter batter, mix thoroughly.
Sift the flour and baking powder into the batter, mix well.
In another bowl whip the egg whites until stiff, then fold them into the batter.
Pour Peppermint Chocolate Cake batter into a large baking pan and bake.
Remove from oven.
Serve peppermint cake warm and enjoy.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!