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With its minty, chocolate flavor and rich frosting, this cake tastes decadent. But it's really light! —Melissa Gleason, Sugar Grove, Illinois
This recipe is:
Healthy
Nutritional Facts 1 slice equals 283 calories, 13 g fat (7 g saturated fat), 57 mg cholesterol, 217 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Makeover Chocolate Mint Layer Cake in Healthy Cooking February/March 2009, p20
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Reviewed on Jan. 10, 2011 by kedunham
This cake was delicious and pleased my daughter who doesn't like most chocolate desserts, but likes chocolate mint. I found it difficult to frost the sides with the mint filling. Maybe I would not spread the filling to the edges next time. I also didn't have enough frosting to cover the sides. I thought it was pretty to be able to see the mint layer and didn't want to add calories, so I left it.
Reviewed on Nov. 18, 2010 by kafordyce
Delicious - one of the easiest layer cakes ive ever made.
Reviewed on Mar. 19, 2010 by clarindadodson
I didn't have any mint, so I made this with orange extract. The combination of chocolate and orange was a huge hit with my family. I thought the frosting was delicious and the perfect consistency and amount. This was delicious!
Reviewed on Mar. 13, 2010 by mousie_04
It may have been the extract I used but I ended up adding creme de menthe to add more flavor to the filling. Everything else was great!
Reviewed on Mar. 11, 2010 by speiffer58
I found the cake to be on the dry side. Wonder what it would do to use applesauce instead of the prunes to help make it more moist I doubled the frosting recipe, was alittle too much, but one would not have gone all over the cake.
Reviewed on Mar. 11, 2010 by fredaji
Overall, the cake was very good. Moist and I liked the mint. I did fine the frosting a little weird. I followed the instructions, however I tend to think a little less sour cream would make the frosting a little less tangy. The nice thing too, you can change the mint to another flavor if people are not mint fans.
Reviewed on Mar. 06, 2010 by mindyyoung
Yuck! The cakes themselves were good and the filling wasn't bad, but needed more mint flavor. The icing was weird.
Reviewed on Mar. 05, 2010 by skellybelly13
didn't like the frosting at all....would use the mint filling as a frosting instead
Reviewed on Mar. 05, 2010 by mstassi
To further lighten this recipe and make it quicker and easier to put together, I would consider using light or fat free non-dairy topping (Cool Whip). Even as written-283 calories isn't bad for a decadent and rich dessert! There really isn't enough icing to do the top and sides very well, so I would recommend just frosting the top. It is still pretty.
Reviewed on Mar. 04, 2010 by cheriwinkle
I'll trade FF sour cream to be able to use whipping cream any day! The idea here is a 'lighter' version that stills retains qualities (including taste) of the original. As with any recipe you get your hands on, you are free to do with it whatever you want or serves your individual needs or wants. Why not try it the way you want and let us all know your modifications and how they worked out?
Reviewed on Mar. 04, 2010 by tocat83
Sure, but what's the sense of using fat-free sour cream when you make it with whipping cream.
Reviewed on May. 05, 2009 by Cheri Beck
I did it with raspberry extract -- had to up the amount, but it was delicious!
Reviewed on Apr. 09, 2009 by wiscook
not too minty, I'm upping the mind to 1/4 tsp.
Reviewed on Mar. 03, 2009 by brittanyjbowen
You would never guess this was a lighter recipe. It's really good, and easy too!
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