French Mint

4 squares (1 oz. each) unsweetened chocolate 1 cup butter, softened
2 cups powdered sugar
4 eggs

2 teaspoons vanilla
1 teaspoon peppermint extract
1 cup pecans, chopped
1 cup pecans, chopped (set aside)
Melt chocolate over very low heat. Coo. Set aside. Using an electric mixer, beat butter. Beat in sugar until fluffy (15 min.). Add cooled melted chocolate. Beat 5 minutes. Beat in eggs on at a time. Mix in vanilla and peppermint extract. Place 24 paper cupcake holders in cupcake pans. Sprinkle 1 cup of chopped pecans on bottom of cupcake holders. Fill cups half full of chocolate mixture. Sprinkle 1 cup chopped pecans over tops of “cakes”. Freeze 3 hour. Yield: 2 dozen.

~Maude Marian Barker Bevan

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