Makeover Chocolate Mint Layer Cake

By aerin8

Ingredients

• FILLING:
• 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 HERSHEY®’S 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) HERSHEY’®S Semi-Sweet Chocolate Chips, melted and cooled
• 2/3 cup fat-free sour cream
• 1 teaspoon vanilla extract

Details

Servings 16
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

Directions
Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside.

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.

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.

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.

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.