This is a cake that children love.

Carol
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans and line the bottoms with parchment paper.

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  • Sift together the cake flour and salt.

  • Melt chocolate and butter together in a double boiler. Turn into mixing bowl, and cool to room temperature; this mixture must be cool. Mix in the sugar. Blend in egg yolks and 1 cup milk.

  • Pour in the flour and salt, and mix just until incorporated. Beat batter with electric mixer for 1 minute, and then blend in vanilla and 1/2 cup milk. Dissolve baking soda in the remaining 1/4 cup milk; stir into the batter quickly and thoroughly. Pour batter into prepared pans.

  • Bake in the preheated oven until the surface of the cakes spring back lightly when pressed with a finger, about 30 minutes. Cool cakes on wire racks.

  • Prepare Seven Minute Frosting, omitting vanilla (see Footnote for link). Tint the frosting a delicate pink with a few drops of food coloring, and add 1/4 cup crushed candy. Frost and fill the cooled cake. Garnish with bits of crushed candy.

Tips

Click here for the Seven Minute Frosting recipe.

Cook's Note:

This cake can also be baked in a 13x9x2-inch pan for about 45 minutes, or in two 9x9x2-inch square pans for about 30 minutes.

Editor's Note:

The nutrition data for this recipe does not include the frosting ingredients. The actual amount of the frosting consumed will vary.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

362.9 calories; 4.8 g protein; 66.3 g carbohydrates; 47.2 mg cholesterol; 300.1 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/25/2010
Wonderful cake! We used peppermint extract instead of vanilla & it was perfect (same measurement). Icing was too heavy for us so we used cool whip to frost & added the peppermint candies. Perfect and refreshing!! Read More
(10)

Most helpful critical review

Rating: 3 stars
01/26/2007
I loved this recipe. The only complaint I got was that the cake was a little dry. I would make this again but maybe tone down the peppermint a little. Read More
(13)
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/25/2010
Wonderful cake! We used peppermint extract instead of vanilla & it was perfect (same measurement). Icing was too heavy for us so we used cool whip to frost & added the peppermint candies. Perfect and refreshing!! Read More
(10)
Rating: 3 stars
01/25/2007
I loved this recipe. The only complaint I got was that the cake was a little dry. I would make this again but maybe tone down the peppermint a little. Read More
(13)
Rating: 5 stars
05/25/2010
Wonderful cake! We used peppermint extract instead of vanilla & it was perfect (same measurement). Icing was too heavy for us so we used cool whip to frost & added the peppermint candies. Perfect and refreshing!! Read More
(10)
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Rating: 5 stars
05/15/2009
Made if for several birthdays Everyone loves it. I think the last 5 years running for my oldest. Read More
(4)