Chocolate Mint Layer Cake

Photo by Shawnda S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 1/4

    cup butter, softened

  • 1-1/4

    cups sugar

  • 2

    eggs

  • 1

    container (2-1/4 ounces) prune baby food

  • 1

    teaspoon vanilla extract

  • 1

    cup all-purpose flour

  • 3/4

    cup cake flour

  • 1/2

    cup baking cocoa

  • 1

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1-1/4

    cups buttermilk

  • FILLING:

  • 1

    cup heavy whipping cream

  • 3

    tablespoons confectioners' sugar

  • 1/8

    teaspoon mint extract

  • 3 to 4

    drops green food coloring, optional

  • ICING:

  • 1

    cup (6 ounces) semisweet chocolate chips, melted and cooled

  • 2/3

    cup fat-free sour cream

  • 1

    teaspoon vanilla extract

Directions

1. Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside. 2. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in baby food and vanilla. Combine the flours, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk. 3. Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 4. 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 cake layer. 5. For icing, in a small bowl, combine the cooled chocolate, sour cream and vanilla. Spread over top and sides of cake. Refrigerate for at least 2 hours before serving. Prep: 30 minutes Bake: 20 minutes + chilling

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