I have been making this recipe for several years now, and it always gets two thumbs up from those that eat it. I wish I could take credit for the recipe but I can’t. This recipe is from the Chocolate Cake Mix Doctor cookbook. Have you seen her cookbooks? She takes your basic boxed cake mix and turns it into something scrumptious. These Chocolate Peppermint Sticks would make a great addition to your holiday cookie baking.
Chocolate Peppermint Sticks
Here is what you will need:
1 box plain German Chocolate Cake Mix
2 large Eggs
1/4 cup Vegetable Oil
1 tablespoon Water
2 cups Powdered Sugar, sifted
2 tablespoons Half-n-Half or Whole Milk (I used 1% Organic Milk)
4 tablespoons Butter, softened
1/2 teaspoon Pure Peppermint Extract
2 ounces Unsweetened Chocolate, coarsely chopped
Preheat oven at 350 degrees.
Place the cake mix, eggs, oil, and water in a large mixing bowl and beat until well combined. Batter will be thick. Place batter in a greased 9×13 baking dish. Bake for 20 to 23 minutes, or until the cake layer puffs up, cracks, and the edges look crusty. Don’t over bake. It should look jiggly when you shake the pan. Cool for 10 minutes.
To prepare the filling: Combine powdered sugar, half-n-half, 2 tablespoons butter, and peppermint extract. Beat with an electric mixer until fluffy. Spread filling thinly over warm baked cake. Cool for 10 minutes.
To prepare the glaze: Melt the chocolate and remaining 2 tablespoons butter in the microwave for about 30 seconds, stir until chocolate is melted. If needed place back in microwave for 10 second intervals until chocolate is fully melted. Spread warm chocolate glaze over chocolate cake. Cover and chill until firm, about 2 to 3 hours, then slice in small oblong shapes.