Due to popular demand (and an un-named professor threatening to revoke my degree) I present:
6 C sifted confectioners sugar
2 pkgs (3 oz size) cream cheese
1/2 C oleo (one stick) and 1/4 C oleo (half stick)
1/2 t vanilla
1/2 t Peppermint extract
1/4 C hot water
4 squares of baking chocolate (melted)
3/4 C milk
2 1/4 C flour
1 1/2 t soda
1 t salt
Mix cream cheese, 1/2 C oleo, vanilla, and peppermint until fluffy.
Blend 3 C of the confectioners sugar into the creamed cheese mixture. Add 1/4 C of hot water alternately with balance of sugar.
Blend in the baking chocolate.
Reserve half of the mixture (2 C) as frosting.
Combine 1/4 C oleo and remaining chocolate frosting mixture.
Blend in eggs, one at a time, beating for 1 minute after addition.
Mix milk alternately with flour, soda and salt, beginning and ending with dry ingredients. Beat thoroughly after each addition. Pour into well greased and lightly floured 9″ layer pans (2).
Bake in 350 degree oven 30-35 minutes or until a toothpick stuck in the center of each layer comes out clean.
Frost with reserved mixture.
Decorate as desired.
This cake can be made as a single layer cake; make as indicated, but frost cakes separately. We usually have one half for a birthday, and save the other half for another birthday (my mom’s) or new year’s or something. I you’re going to do that, freeze it, well wrapped in foil.