With its rich icing and minty whipped cream filling, this chocolate mint cake makes a fitting finale to a special meal. – Jean Portwine, Recluse, Wyoming
Chocolate Mint Layer Cake
Ingredients
- 1/2 cup butter, softened
- 1-3/4 cups sugar
- 3 large eggs
- 4 ounces unsweetened chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup 2% milk
- 1/2 cup water
- filling:
- 1 cup heavy whipping cream
- 3 tablespoons confectioners' sugar
- 1/8 teaspoon peppermint extract
- 3 to 4 drops green food coloring, optional
- icing:
- 1 cup semisweet chocolate chips
- 1/4 cup butter, cubed
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
- 1-1/2 cups confectioners' sugar
Directions
- Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with milk and water, beating well after each addition.
- Pour into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
- For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second layer.
- For icing, in a microwave, melt chips and butter; stir until smooth. Cool slightly. Beat in evaporated milk and vanilla. Gradually beat in confectioners' sugar until smooth. Frost and decorate cake. Chill 2 hours before slicing.
Loading Popular in the Community
