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1 C. packed brown sugar
1/4 C. water
3 eggs
1/4 tsp. Clabber Girl Baking Soda
1 C. milk
1/2 tsp. peppermint extract
1 tsp.vanilla extract
Ganache, optional for glazing
2 tsp. Clabber Girl Baking Powder
peppermint candies, for garnish
3 C. all-purpose flour
1 C. margarine
3/4 C. cocoa
1 C. sugar
1 tsp. salt
Grease and flour a 10-inch tube pan, set aside. Preheat oven to 350° F.
In large mixing bowl, cream together margarine, sugars and eggs. Add milk and vanilla; set aside. In a separate bowl, sift flour together with cocoa, baking powder, baking soda and salt. Combine with creamed mixture, beat for 2 minutes. Add water and peppermint extract. Blend well. Pour batter in the prepared pan.
Bake at 350° F for 60 to 65 minutes until cake tests done. Cool completely before removing from pan. Top with Powdered Sugar Glaze if desired.
1 C. packed brown sugar
1/4 C. water
3 eggs
1/4 tsp. Clabber Girl Baking Soda
1 C. milk
1/2 tsp. peppermint extract
1 tsp.vanilla extract
Ganache, optional for glazing
2 tsp. Clabber Girl Baking Powder
peppermint candies, for garnish
3 C. all-purpose flour
1 C. margarine
3/4 C. cocoa
1 C. sugar
1 tsp. salt
Grease and flour a 10-inch tube pan, set aside. Preheat oven to 350° F.
In large mixing bowl, cream together margarine, sugars and eggs. Add milk and vanilla; set aside. In a separate bowl, sift flour together with cocoa, baking powder, baking soda and salt. Combine with creamed mixture, beat for 2 minutes. Add water and peppermint extract. Blend well. Pour batter in the prepared pan.
Bake at 350° F for 60 to 65 minutes until cake tests done. Cool completely before removing from pan. Top with Powdered Sugar Glaze if desired.