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Chocolate Mint Layer Cake

 Chocolate Mint Layer Cake
With its rich chocolate icing and minty whipped cream filling, this cake makes a fitting finale to a special meal.—Jean Portwine, Recluse, Wyoming More Chocolate Icing Recipes »
12 ServingsPrep: 35 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-3/4 cups sugar
  • 3 eggs
  • 4 ounces unsweetened chocolate, melted and cooled
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure 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.

2 of 2

Chocolate Mint Layer Cake (continued)

Directions (continued)

  • 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.