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1
Preheat the oven to 325.
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2
Have ready a 10 inch tube pan, ungreased
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3
Seperate the eggs , whites in 1 large bowl.
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4
Yolks in another bowl.
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5
Have them be at room temperature
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6
Whsk in a bowl the flour, baking powder, sugar and salt until well blended
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7
Add the yolks, canola oil, milk and peppermint extract and beat until smooth about 1 minute
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8
With seperate clean and dry beaters beat egg whites and cream of tarter until firm peaks form
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9
Fold egg whites into yolk/flour mixture un 3 additions until uniform in color
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10
Seperate batter in 3 bowls.
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11
Add red food color to one bowl.
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12
Add green food color to another and keep the third plain
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13
Place a layer of plan bateer in tube pan then aternating spoonfuls of red and green batter
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14
Add remaining plain batter on top
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15
Pull a dull butter knife through batter to make a swirl pattern
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16
Bake cake 55 to 60 minutes just until done and it is golden and appears dry in top.
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17
Don't overcook or cake can become dry
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18
Invert cake and cool before removing from pan
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19
GLAZE CAKE
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20
Heat cream just to a simmer, pour over the semi sweet chocolate.
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21
Let it sit 1 minute then stir until smooth.
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22
Let the glaze stand at room temperature until it becomes slightly thickened,nabput 15 to 20 minutes.
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23
It should be just porarable.
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24
Ladle over top of cake allowing it to drip down sides of cake.
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25
Garnish with the sprinkles while the glaze is wet, so they stick.
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26
Let chocolate set.
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27
Serve with whipped cream
