Peppermint Fudge Cake Glaze -- Help!
#233710 - 12/24/05 06:14 PM
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I know it's Christmas Eve / Hannukah but I was hoping someone might see this and help. I left my cookbook at my apartment, and am now at my parents' house. I found the recipe for the cake itself here on the site, but it doesn't include the glaze. Can someone please post the glaze recipe? I think I can wing it with water / rice milk, peppermint extract, confectioners sugar and instant coffee, but I'm not sure I remember the proportions. I'd love some help, please!
Thanks,
Panda
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Amanda
I live in the Big Apple, but I don't eat the skin
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I made the cake for the thousandth time, and for some reason it came out really really flat. I mean, it didn't rise at all. The only thing my mom can think of is that maybe the baking soda was old -- can this be a factor? Also, I used Splenda instead of sugar. I know it's an ibs no-no but I can handle it in small amounts and this cake is for the whole family, I'm just having a slice. It's supposed to bake the same as regular sugar, but has anyone had any problems with it?
Thanks,
Panda
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Amanda
I live in the Big Apple, but I don't eat the skin
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just in case you still you need it and for future reference:
Mocha Mint Glaze for Heather's Peppermint Fudge Cake
1/2 cup confectioner's sugar
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon decaffeinated instant coffee powder
1-1/2 Tablespoons water or soy milk or rice milk
1/2 teaspoon peppermint extract
Sift sugar and cocoa into medium bowl. Dissolve coffee in 1 Tablespoon of the water or milk and add the mint extract. Gradually whisk coffee liquid into dry ingredients. Whisk in additional 1/2 Tablespoon of water or milk if necessary. Use glaze immediately to top bundt cake. (If glaze sits it will harden.)
For a lovely alternative, substitute 1 Tablespoon almond extract for the peppermint extract in the cake, and replace the 1/2 teaspoon peppermint extract in the icing with 1/2 teaspoon almond extract. {Hmm. I hadn't really noticed this before. I might have to try this alternative since the peppermint doesn't do anything for me.}
The instructions I have for the cake say to cool the cake thoroughly before glazing.
I've read that old baking soda (or baking powder) can mean something won't rise, but I don't know that for sure. I hope your holidays are going well despite this culinary mishap. 
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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