This was extremely easy to make and so good. It is hard to spread if it cools all the way to room temp but you can easily reheat it to spreading consistency on the stove. I also used a little extra to frost cupcakes.
A decadent Fudge Filling, made with chocolate chips and a touch of peppermint extract, fills the layers between Peppermint-Hot Chocolate Cake.
This recipe goes with Peppermint-Hot Chocolate Cake
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Total: 30 Minutes
- 1 (14-oz.) can sweetened condensed milk
- 1 (12-oz.) package semisweet chocolate morsels
- 1/4 teaspoon peppermint extract
- Combine sweetened condensed milk and chocolate morsels in a saucepan, and cook over medium-low heat, stirring constantly, 4 to 6 minutes or until chocolate is melted and smooth. Remove from heat; stir in peppermint extract. Cool filling to room temperature (about 20 minutes).
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