Peppermint Stick Cake
Ingredients
- 1 5/8 cups (1 1/2 cups plus 2 tablespoons) sifted Gold Medal Flour
- 1 1/2 cups sugar
- 1 1/4 teaspoon soda
- 1 teaspoon salt
- 1/2 cup cocoa
- 1/2 cup Snowdrift
- 1 cup milk
- 1 teaspoon peppermint extract (not oil of peppermint)
- 1/3 to 1/2 cup unbeaten eggs (2 medium)
Directions
- 1. Have ingredients at room temperature (70-75 degrees) In hot weather use milk and eggs directly from refrigerator.
- 2. Preheat oven to 350 degrees F. (moderate)
- 3. Rub 2 round layer pans, 8x1 1/2 inch generously with snowdrift and dust with flour.
- 4. Measure level for accuracy with standard measuring cups and spoons.
- 5. Sift Gold Medal "Kitchen-tested" Enriched Flour, then spoon lightly into cup and level off. Do not pack.
- Beat vigorously with spoon for 2 minutes by clock (about 150 strokes per minute). You may rest a moment when beating by hand; just count actual beating time or strokes. Or mix with an electric mixer on medium speed (middle of dial) for 2 minutes. Scrape sides and bottom of bowl constantly.
- Continue beating 2 minutes more, scraping bowl constantly. Pour batter into prepared pans. Bake 30-35 minutes in moderate oven (350 degrees F.), or until top springs back when lightly touched. Cool, frost with-
- Stir until well blended in a small saucepan 1/2 cup sugar, 2 tablespoons water and 1/4 cup white corn syrup. Boil rapidly to 242 degrees (mixture spins a - to 8-inch thread or a few drops form a firm ball when dropped into cold water). When mixture begins to boil, start beating 1/4 cup egg whites (2). Beat until stiff enough to hold a peak.
- Pour hot syrup slowly in a thin steady stream into beaten egg whites, beating constantly with electric or rotary beater until mixture stands in very stiff peaks. Blend in 1/3 cup crushed peppermint-stick candy or 1/2 teaspoon peppermint extract.