Melanie A. Blunt, first lady of the state of Missouri, sent this recipe to us. It is a luscious combination of chocolate and peppermint. This recipe comes from Sassafras, The Ozarks Cookbook, compiled by the Junior League of Springfield, of which Mrs. Blunt is a member.
4 eggs
2 cups granulated sugar
1 cup cocoa powder
1 cup all-purpose flour
1 teaspoon peppermint extract
1 cup (2 sticks) butter, melted
FROSTING
3½ cups (1 pound) confectioners’ sugar
½ cup butter
3 drops green food coloring
½ teaspoon peppermint extract
1 to 2 tablespoons milk
3 ounces unsweetened chocolate
3 tablespoons butter
Preheat the oven to 350°. Grease and flour an 11 × 17-inch pan. In a large mixing bowl beat the eggs and sugar until thick. Add the cocoa powder, flour, and peppermint extract. Stir in the butter. Pour into the prepared pan. Bake at 350° for 15 to 20 minutes, being careful not to overbake. Set aside to cool.
For the frosting, beat together the confectioners’ sugar, butter, food coloring, and peppermint extract in a medium-size mixing bowl. Add enough milk to make a spreading consistency. Spread over the cooled cake. In a double boiler on medium heat, or in the microwave, melt the chocolate and butter. Carefully brush over the frosted cake. Refrigerate to harden. Cut into 1 × 2-inch bars.
YIELD: 7 TO 8 DOZEN