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Chocolate Mint Cake

 Chocolate Mint Cake
This lovely layered cake takes some time to prepare, but cake mix gives it a head start. The mint flavor is so refreshing after a holiday meal.—Debbie Taylor, White Bluff, Tennessee
16 ServingsPrep: 35 min. Bake: 20 min. + cooling

Ingredients

  • 1 package devil's food cake mix (regular size)
  • 1-1/3 cups water
  • 3 eggs
  • 1/2 cup canola oil
  • 1 teaspoon mint extract
  • FILLING:
  • 1/2 cup shortening
  • 2 tablespoons water
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon butter flavoring
  • 2 cups confectioners' sugar
  • 15 chocolate-covered peppermint patties
  • FROSTING:
  • 2 cups shortening
  • 2/3 cup baking cocoa
  • 1/4 cup water
  • 1 teaspoon mint extract
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon butter flavoring
  • 4 cups confectioners' sugar

Directions

  • In a large bowl, combine the cake mix, water, eggs, oil and extract;
  • beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Pour into three greased and floured 9-in. round baking pans. Bake at

2 of 2

Chocolate Mint Cake (continued)

Directions (continued)

  • 350° for 18-22 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, combine the shortening, water, vanilla and flavoring;
  • gradually add confectioners' sugar and mix well. Mash patties; stir
  • into filling.
  • For frosting, in a large bowl, combine the shortening, cocoa, water,
  • extracts and flavoring until smooth; gradually add confectioners'
  • sugar and mix well.
  • Place one cake layer on a serving plate; spread with half of the
  • filling. Repeat layers. Top with remaining cake layer. Frost top and
  • sides of cake. Store in the refrigerator. Yield: 16 servings.
Nutritional Facts: 1 slice equals 729 calories, 42 g fat (10 g saturated fat), 40 mg cholesterol, 266 mg sodium, 86 g carbohydrate, 2 g fiber, 4 g protein.