Chocolate Mint Layer Cake

Photo by Nicole S.

PREP TIME

35

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

35

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup butter, softened

  • 1-3/4

    cups sugar

  • 3

    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

    T confectioners' sugar

  • 1/8

    teaspoon peppermint extract

  • 3 to 4

    drops green food coloring, optional

  • ICING:

  • 1

    cup (6 ounces) semisweet chocolate chips

  • 1/4

    cup butter, cubed

  • 1/3

    cup evaporated milk

  • 1

    teaspoon vanilla extract

  • 1-1/2

    cups confectioners' sugar

Directions

1. Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside. 2. 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. 3. Pour into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. 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 layer. 5. 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.

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