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Chocolate Mint Layer Cake

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Chocolate Mint Layer Cake 1 Picture

Ingredients

  • FILLING:
  • 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
  • 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

Details

Servings 16

Preparation

Step 1

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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