Is there anything better than Christmas morning? Thanksgiving is next week but I am seeing Christmas everywhere, now! It seems the entire world needs a little Christmas now because all of my neighbors have their holiday decorations up.
My mind has been on all things delicious and Christmas. I’m a hair away from putting up twinkling lights in my kitchen to give the holiday music playing just a little umph. I’m so in the holiday mood, that I’m planning Christmas cards and THIS year, I’m getting them ordered before the week of Christmas. Heck, I’ve even ordered and received our matching Christmas morning pajamas.
Obviously with all of this holiday spirit going on in my head and my heart, I had to make something to share with the people I love, especially the little ones. I don’t know about you but there is not much that my little girls love at the holidays more than chocolates and peppermint, so I made a recipe to provide sheer happiness to my girls.
I call it the Better than Christmas Morning Cake because…it just might be!
½ cup boiling water
4 ounces German Chocolate, coarsely chopped
2 cups all-purpose flour
¼ cup cocoa
1-teaspoon baking soda
2 cups sugar
1 cup unsalted butter, softened
4 large eggs, separated
½ can sweetened condensed milk
7 ounces Peppermint International Delight
1 jar chocolate fudge
8 ounces heavy whipping cream
¼ cup sugar
1 box of Andes thin mints
1.Preheat oven to 350 degrees F. Lightly coat two 9-inch cake baking pans with baking spray. Dust with flour and tap out any excess. Set aside.
2. In a medium heat-proof bowl, pour boiling water over German chocolate. Stir until smooth and set aside.
3. In another medium bowl, combine flour, cocoa, baking soda and salt. Set aside.
4. In large mixing bowl, use mixer on high to beat sugar and butter for 2 minutes.
5. Add egg yolks, one at a time, until well incorporated.
6. Reduce mixer speed to low and add chocolate mixture and vanilla.
7. Add flour mixture by thirds, alternating with buttermilk and ending with dry ingredients.
8. With clean mixer beaters, in a medium bowl, beat egg whites to soft peaks. Use a rubber spatula to gently stir a half-cup beaten whites into batter.
9. Fold remaining whites into batter.
10. Divide batter into two pans. Bake on center rack for 35 minutes. Cool in pans on a wire rack for 15 minutes.
11. Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk mixed with peppermint creamer evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with fudge topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
12. Spread whipped topping over top of cake. Sprinkle with Andes bits. Store covered in refrigerator.
13. Serve it to the ones you love, while listening to Christmas music under twinkling lights. Bonus points if you’re wearing matching pajamas!
What’s your favorite holiday recipe to make for your loved ones?
For more awesome recipes and ways to use your International Delight creamers, check out their Facebook and Pinterest page.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.