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Chocolate Mint Cream Cake Recipe

Chocolate Mint Cream Cake Recipe photo by Taste of Home

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This recipe is fun and I had a lot of fun 'dreaming' this one up. It's easy, but very impressive when serving.—Patty Thompson, Jefferson, Iowa

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Chocolate Mint Cream Cake Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 14 Servings

30 20 50

Ingredients

1 package white cake mix (regular size)
1 cup water
1/2 cup canola oil
3 eggs
1/2 teaspoon peppermint extract
1 cup crushed mint creme Oreo cookies
TOPPING:
2 packages (3.9 ounces each) instant chocolate pudding mix
1/3 cup confectioners' sugar
1-1/2 cups cold 2% milk
1/2 to 1 teaspoon peppermint extract
1 carton (12 ounces) frozen whipped topping, thawed
1/2 cup crushed mint creme Oreo cookies
15 mint Andes candies

Directions

In a large bowl, combine the cake mix, water, oil, eggs and extract; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Fold in crushed cookies.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-24 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 topping, combine the dry pudding mixes, confectioners' sugar, milk and extract until thickened. Fold in whipped topping and crushed cookies.
Place one cake layer on a serving plate; spread with topping. Repeat layers twice. Frost sides of cake with remaining topping.
Chop eight candies; sprinkle over center of cake. Cut remaining candies in half; garnish each serving with a half candy. Store in the refrigerator. Yield: 14 servings.

Nutritional Facts 1 slice equals 492 calories, 23 g fat (10 g saturated fat), 48 mg cholesterol, 574 mg sodium, 67 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Chocolate Mint Cream Cake in Country Woman Christmas Annual 2008, p57

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Chocolate Mint Cream Cake

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Reviewed on Aug. 27, 2012 by Sunshi500

This cake was very good - but you have to like mint. I think next time I would skip the extract and just stick with the mint cookies alone. Very easy to make!