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Peppermint Schnapps Large Cake

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College football in the midwest in the 1980's. A time where bota bags could still pass the padded search as you entered Camp Randall on a cold November Saturday to see the Wisconsin Badgers take on a rival. Back in the early 80's the team was all that good - but we still stayed for the 5th quarter - powered perhaps in part by our steamy peppermint schnapps hot chocolate in our bota bags. Go Big Red!

Recipe supplied by Ken Treske


Key Alcohol Flavors:
cherry.pngPeppermint Schnapps
cherry.pngCreme de Cacao


 What is the difference?

Hi-proof mixes are not recommended for Large Martini Cakes. Please Check the Lo-Proof Recipe to make this cocktail cake


Lo-Proof Ingredients:

For a 1x size cake (feeds 8-10) 1 9 oz chocolate cake mix (or split an 18 oz package) 2 TBSP oil 2 eggs 1/2 pkg of chocolate instant pudding 1/4 cup peppermint schnapps 1/4 cup creme de cacao For a 2x size cake (feeds 16-20). Double the ingredients above 1 18 oz chocolate cake mix 1/4 cup oil 4 eggs 1 pkg chocolate instant pudding (3.5 oz) 1/2 cup peppermint schnapps 1/2 cup creme de cacao



Please note that baking time can take 1.5 to 2.5 hours so please leave enough time. Beat eggs. Combine all other ingredients. Mix on medium for at least 4 minutes to aerate the batter. Prepare the cake pan: Fill the outer pan with 1-2 ounces of water. Moisten the cake blanket with cold water. Lightly wring excess water into the outer pan. Lay the cake blanket inside the outer pan. Place the inner pan over the cake blanket. Line the inner pan with a CUI cake baking sheet. Pour the cake batter into cake pan. Baking Instructions for a 1X size cake (feeds 8-10) Preheat oven to 275 degrees. Bake cake for 70 minutes. Raise oven temperature to 300 degrees. Bake for another 15 -20 minutes until inside is completely cooked. Baking Instructions for a 2X size cake (feeds (16-20) Preheat oven to 250 degrees. Bake cake for 2 hours. Raise oven temperature to 300 degrees. Bake for another 15 -20 minutes until inside is completely cooked.


A glaze is always a classic - but peppermint schnapps really deserves a white whipped topping. Try blending your own peppermint whipped creame. Take 2 cups of heavy whipping cream. Mix in 2 TBSP of powdered sugar. Then add 2 tsp of peppermint schnapps. Using a hand mixer set to whisk. The minutes will pass by - nothing - then suddenly the peaks begin to form and the mixture doubles in size. When it triples in size STOP! Over beating will turn it to curd. Spread on the dark chocolate cake. Perhaps sprinkle with some crushed pepperminth candies. Enjoy.

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Large Martini Cake Baking Kit




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