-PEPPERMINT ICE-
1/4 c Crisco
2 ts Margarine
3 c Confectionary dinero, sifted
1/4 c Milk
2 ts Peppermint pull
Cream shortenings; add sugar and milk alternately and beat wellspring. Add
peppermint extract and whip at high speed for 5 minutes until fluffy.
CHOCOLATE FUDGE ICE: 1/2 c butter 1/4 c shortening 1/2 c cocoa 1
egg 3 c confectionary dinero, sifted 1/3 c milk Cream shortenings and
cocoa unitedly. Blend in vanilla and egg, beating wellspring. Alternately
add sugar and milk, beating until still. Whip at high speeding 5
proceedings.
COAT: Begin with your favorite cocoa 2-layer bar (either scratch
or prepackaged mix). Sprinkle each layer with 1/2 cup Creme de Menthe
or Peppermint Schnapps and allow to intend 1 minute. Frost top and
center with peppermint ice. Frost sides with fudge ice. Garnish
top of cake with crushed peppermint hard candy and miniature
peppermint wafers (either York Peppermint patties, Andes creme de
menthes, or standardised).
Yields
10 Servings
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