If you like minty things, and especially minty chocolate things, make this!
It tastes like a fudgy Thin Mint and is totally easy.
I made some for my neighbors today. Instead of making two large loaves I made 5 mini loaves. That why I got to keep one for myself. :)
One of them deflated in the middle for some reason, so I gave that one to my very understanding neighbor.
Merry Christmastime. 'Tis the season for peppermint everything!
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Sourceingredients
directions
Preheat oven to 350 degrees F (325 degrees F for dark or nonstick pans and 2-3 minute longer baking times). Grease and lightly flour mini loaf pans.
For Cake:
In a large bowl, blend together mixes, sour cream, oil, eggs, water, milk and extract at low speed for 30 seconds. Continue mixing at medium speed for 1-2 minutes. Stir in chocolate chips. Pour batter into pans and bake for 30-35 minutes for mini loaves (40-50 minutes for full-sized loaf) or until top springs back to touch and toothpick inserted in center comes out clean. Cool completely before removing from pan.
For Topping:
In a small bowl, stir together sugar and 1 teaspoon water. Add a few drops of water at a time to reach desired consistency. Drizzle over cooled cakes and top with candy pieces.
Tip: Mini chocolate chips will distribute throughout the cake and create a more uniform chocolaty texture. If using regular chocolate chips, toss them with a teaspoon of flour before incorporating to help keep them from sinking to the bottom of the pan.
Get Cooking: http://www.cooking.com/recipes-and-more/recipes/easy-chocolate-peppermint-loaf-cake-recipe?CCAID=cknwrdne04943at&s=s0098787256s&mid=2066011&rid=98787256#ixzz3LzZEmCsH |
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