email this pageIngredients
1 cup sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 (1-ounce) square unsweetened chocolate
2 tablespoons butter
1/2 cup firmly packed brown sugar
2 tablespoons unsweetened cocoa
1 cup boiling water
Whipped cream or ice cream
Crushed peppermint, if desired
Instructions
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 (1-ounce) square unsweetened chocolate
2 tablespoons butter
1/2 cup firmly packed brown sugar
2 tablespoons unsweetened cocoa
1 cup boiling water
Whipped cream or ice cream
Crushed peppermint, if desired
1. Preheat oven to 350F. Grease a 1 1/2 to 2-quart casserole or soufflé dish.
2. Sift 3/4 cup sugar, flour, baking powder and salt into a large mixing bowl. Beat in milk, vanilla and peppermint extracts.
3. Melt chocolate and butter in the top of a double boiler over simmering water. Add chocolate mixture to flour mixture. Pour into prepared pan.
4. Combine remaining 1/4 cup sugar, brown sugar and cocoa; sprinkle over batter. Pour water over top. Bake 40 minutes. Serve with whipped cream or ice cream; garnish with crushed peppermint, if desired. Serves 6 to 8.
"Relish Festivals and Fun," Sept. 2007.
2. Sift 3/4 cup sugar, flour, baking powder and salt into a large mixing bowl. Beat in milk, vanilla and peppermint extracts.
3. Melt chocolate and butter in the top of a double boiler over simmering water. Add chocolate mixture to flour mixture. Pour into prepared pan.
4. Combine remaining 1/4 cup sugar, brown sugar and cocoa; sprinkle over batter. Pour water over top. Bake 40 minutes. Serve with whipped cream or ice cream; garnish with crushed peppermint, if desired. Serves 6 to 8.
"Relish Festivals and Fun," Sept. 2007.
