|Unsweetened chocolate||3 Ounce (3 Squares)|
|Sugar||1 Cup (16 tbs)|
|Peppermint extract||1 Teaspoon|
|Sifted flour||1⁄2 Cup (8 tbs)|
|Chopped almonds||1⁄2 Cup (8 tbs)|
|Confectioners sugar||1 Cup (16 tbs), sifted|
Melt 2 squares chocolate and 11I cup butter over hot water.
Beat eggs until frothy; stir in sugar, chocolate mixture and 1/4 teaspoon peppermint extract.
Add flour, salt and almonds; mix thoroughly.
Pour into greased 9-inch square pan.
Bake at 350 degrees for 20 to 25 minutes.
Work 2 tablespoons soft butter into confectioners' sugar; add cream and re- maining peppermint extract.
Stir until smooth.
Spread over cake; refrigerate cake.
Melt remaining chocolate and remaining butter over hot water.
Dribble over chilled filling.
Cut in strips.
Yield: 48 sticks.