2 squares unsweetened baking chocolate,
1/2 cup butter or margerine,
2 eggs,
1 cup sugar,
1/4 teaspoon peppermint extract,
1/2 cup sifted flour,
dash salt,
1/2 cup chopped nuts | | Preheat oven to 350 degrees. Grease a 9 inch square cake pan. Melt chocolate and butter/margerine over hot water. Beat eggs until frothy. Stir in sugar and chocolate mixture, peppermint extract. Add flour, salt and nuts. Mix thoroughly. Pour into pan and bake 20 to 25 minutes. Cool.
Spread top with thin coating of this mixture: Work 2 tablespoons soft butter/margerine into 1 cup confectioners sugar, 1 tablespoon milk and 3/4 teaspoon peppermint extract. Stir until smooth.
Keep covered pan in refrigerator while making glaze.
Melt 1 square chocolate and 1 tablespoon butter over hot water. Mix thoroughly and dribble over cool, firm filling. Tilt cake back and forth until glaze covers surface. Refrigerate at least 5 minutes before cutting and serving. |
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