Chocolate Mint Layer Cake Recipe

Chocolate Mint Layer Cake Recipe photo by Taste of Home

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With its rich chocolate icing and minty whipped cream filling, this cake makes a fitting finale to a special meal.—Jean Portwine, Recluse, Wyoming
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Chocolate Mint Layer Cake Recipe

Prep: 35 min. + chilling Bake: 25 min. + cooling

Yield: 12 Servings

35 25 60

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 tablespoons 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

Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside.
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.
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.
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.
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. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 532 calories, 27 g fat (16 g saturated fat), 115 mg cholesterol, 333 mg sodium, 71 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Chocolate Mint Layer Cake in Taste of Home December/January 2003, p13