Makeover Chocolate Mint Layer Cake Recipe

Makeover Chocolate Mint Layer Cake Recipe photo by Taste of Home

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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

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Makeover Chocolate Mint Layer Cake Recipe

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

Yield: 16 Servings

30 20 50

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 baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups buttermilk
FILLING:
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) semisweet chocolate chips, melted and cooled
2/3 cup fat-free sour cream
1 teaspoon vanilla extract

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. Yield: 16 servings.

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