In 1920, Henry Kessler decided to open the York Cone Company in, yep you guessed it, York, Pennsylvania. Available in a variety of shapes and sizes, let’s take a look at where the cool dark chocolate confection came from.
The next day, I still had chocolate mint on my mind and wanted to try the same cake with the buttercream icing instead.The York Peppermint Pattie is said to be the most sensational bite on Earth. I was losing daylight and just went the chocolate route, winding up with a drippy chocolate mint explosion…which I promptly topped with a single peppermint patty for garnish. So I did what all normal home cooks do in these situations and took it to Twitter, asking for advice on whether to do a chocolate icing or more of a vanilla buttercream, both of which sounded delicious. My hopes were very high.Īt that point, I had to decide what to do with the icing. It baked into a beautiful cake and looked a little bit sticky. So I made the chocolate sheet cake I’ve always made-the one my mother-in-law handed me when I became engaged to her son, the one she promised would get me through all kinds of trials and tribulations in life and in marriage-but spiked it with peppermint patties and also helped it all along with a tiny bit of mint extract. A cake was the obvious choice.Ĭakes never cause self-loathing, after all. I wanted to find something to do with the peppermint patties other than unwrap them and eat them over and over, which would cause all sorts of self-loathing. So all you need to know is that I found myself with them the other day. I would say I bought the bags of peppermint patties, but I’d rather not admit that in public. The other day I found myself with three bags of miniature peppermint patties. Unless you didn’t love me before, and then please consider loving me.
But you’re going to get two cake recipes out of the deal! So please continue to love me. I apologize in advance for the length of this post. Decorate the cake with a circle of peppermint patties. Place the second layer face down on top, then ice the top and sides of the cake, getting plenty of icing around the sides. Place one layer of cake face down on a platter (flat side up) and spread a good layer of icing on top. Add half-and-half and mint extract and beat until totally fluffy. Slowly add powdered sugar and salt and beat until fluffy. In a large bowl beat butter until fluffy. Remove cakes from pans and let them cool completely on a wire rack. Pour batter into cake pans and bake for 16-18 minutes, or until done. Pour in the buttermilk mixture and stir until smooth. Pour the hot cocoa mixture into the bowl, stirring to slightly cool it.
In a large mixing bowl, stir together flour, sugar, and salt. In a measuring cup mix together the buttermilk, baking soda, eggs, vanilla, and mint extract. Add 10 peppermint patties and stir until almost totally melted. Pour in boiling water, let the mixture bubble up for 30 seconds, then turn the burner to low. In a medium saucepan, melt 2 sticks of butter and stir in 4 tablespoons cocoa.
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