Chocolate Peppermint Cake

1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 package light brown sugar (16oz)
3 eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup plain yogurt or sour cream
1 cup hot water
2 tsp vanilla extract

In a sauce pan melt chocolate on low heat. Stir until smooth. In a mixture beat butter, and sugar at medium speed about 5 minutes or until well blended. Add eggs, 1 at a time, mixing just until blended after each. Add melted chocolate again beating just until blended. Sift together the flour, baking soda, and salt. Gradually add the chocolate mixture alternately with sour cream or yogurt beginning with flour and ending with flour. Beat at low speed just until blended. Slowly add hot water, beating at low speed just until blended. Stir in vanilla. Pour into greased pan. Bake at 350 for 40 minutes or until a knife comes clean after inserting it into the center. Cool completely. Frost with your favorite frosting or Vanilla Butter cream frosting.

Vanilla Butter cream Frosting
1 cup butter, softened
2 packages powdered sugar (16oz)
2/3 cup milk
1 tbsp vanilla extract

IN a electric mixer beat butter at medium speed until creamy. Slowly add powdered sugar and milk. Stir in vanilla. Blend well.

Decorating
1 package white chocolate chips
1/2 cup crushed peppermint candy canes

Melt chocolate chips in a sauce pan over low heat until smooth. Spread in a 1/4 inch thick layer foil in a baking sheet. Sprinkle with candy canes. Let cool and chill until firm. Crack sprinkle on cake.