Thank you to Sarah Bresher Wallen for sharing this awesome dinner recipe!
Don't forget to order your copy of Mom's Pantry's By Heart Cookbook! Volume 1 and 2 are available now!
1 3/4 cup all purpose
flour 2 cups sugar 3/4 cup cocoa powder 2 teaspoons baking soda 1
teaspoon baking powder 1 cup buttermilk, shaken 1/2 vegetable oil 2
extra large eggs 1 teaspoon vanilla extract 1 cup hot brewed coffee (must
Mix flour, sugar, cocoa, baking soda, and baking powder. In another
bowl combine buttermilk, oil, eggs, and vanilla.
Slowly mix wet ingredients into
the dry. Mix well.
Stir in hot coffee.
Pour into 2 round cake pans.
Bake at 350
degrees for 35-40 minutes.
Cool cakes completely before icing.
4 sticks off unsalted butter at room temp 6 cups powdered
sugar 1 cup of heavy cream 1/2 - 3/4 teaspoon of peppermint extract 1
bag of mini chocolate chips green food coloring
Beat butter till smooth.
Add sugar, cream, and peppermint extract and beat on low till mixed.
Turn up to
medium and beat till light and fluffy. Add green food coloring (about 4 drops), and
3/4 of bag of chocolate chips. Mix well.
Ice cooled cake and sprinkle remaining
chocolate chips on top.