Holiday Chocolate Peppermint Fudge Cake

Let it snow, let it snow, let it snow...

I wanted to bake (what a surprise) a holiday treat using some pipework, so I decided to use some of the chocolate fudge I made to make a pretty delicious, peppermint under-toned cake

The Cake

• 1 Cup Melted Fudge (I used peppermint fudge that I made a couple days before; pick your favorite on Google or a personal recipe! Be sure it's nice and sweet so it adds to the cake perfectly!)
• 1/4 Cup Veggie Oil
• 1/2 Cup Room Temperature Butter
• 1.5 Cups Sugar
• 2 Eggs
• 1 Teaspoon Vanilla
• 1 Teaspoon Baking powder (heaping teaspoon!)
• 1/2 Teaspoon baking soda
• 2 Cups Sifted All Purpose Flour
• 1/2 to 1 Cup Milk (you'll see why there's a range)

1. Preheat oven to 350*
2. Melt the fudge (I would use a double boiler technique) and set it aside.
3. Combine the veggie oil, butter, and sugar and beat until fluffy in a large bowl. Add the eggs and beat again, add vanilla.
4. In a medium bowl, combine baking soda, baking powder, and flour. Whisk until well distributed. 
5. Slowly mix in the dry mix. When it's too thick to blend, add milk a little at a time and keep alternating until you are done with the dry mix. You might have some milk left over-it's okay! The consistency of your fudge might require more or less. The batter shouldn't be too thick, but should be thicker than pancake batter. 
6. Bake in your choice of pans, about 20 minutes. Start checking your cakes at 15 until toothpick inserted comes out clean! Your choice of pans will change the baking times. I used two 9x9 inch square pans. 

For the frosting, you can use a simple butter-cream and just cover the cake. If you like to use your fancy piping bag like I do, pick a frosting that isn't going to be too runny and will hold the shapes you like. Since the cake is peppermint. I reccomend a simple chocolate or vanilla frosting. 

Have fun with it!