Chocolate-Mint Present Cake Recipe
Chocolate-Mint Present Cake Recipe photo by Taste of Home

Chocolate-Mint Present Cake Recipe

Publisher Photo
The flavor of crushed peppermint candies infuses every forkful of this outstanding chocolate cake. It's a tasty surprise during the holidays. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 1 hour Bake: 25 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 1 hour Bake: 25 min. + cooling
MAKES: 24 servings

Ingredients

  • 1-1/3 cups baking cocoa
  • 2-2/3 cups boiling water
  • 1-1/3 cups butter, softened
  • 3-1/3 cups sugar
  • 6 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 4 cups all-purpose flour
  • 2-1/2 teaspoons baking soda
  • 2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1 cup crushed peppermint candies
  • FROSTING:
  • 1-2/3 cups butter, softened
  • 15 cups confectioners' sugar
  • 1 cup plus 2 tablespoons milk, divided
  • 2-1/2 teaspoons peppermint extract
  • FONDANT:
  • 1/4 cup shortening
  • 3-3/4 cups confectioners' sugar
  • 9 tablespoons light corn syrup
  • 4 pieces ribbon candy (4 inches x 1 inch)
  • Assorted round candies, optional

Nutritional Facts

1 serving (1 slice) equals 855 calories, 27 g fat (15 g saturated fat), 116 mg cholesterol, 601 mg sodium, 152 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a small bowl, combine cocoa and water until smooth; cool completely. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture alternately with cocoa mixture. Beat until smooth. Fold in peppermint candies.
  2. Pour into four greased and floured 9-in. square baking pans. Bake at 350° for 25-30 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.
  3. For frosting, in a large bowl, cream butter. Add confectioners' sugar, 1 cup milk and extract; beat on low until combined. Beat on medium for 1 minute or until frosting achieves spreading consistency, adding remaining milk if necessary.
  4. Place one cake layer on a serving plate; spread with frosting. Repeat three times. Frost sides of cake.
  5. For fondant, in a large mixing bowl of a heavy-duty stand mixer, cream shortening until light and fluffy. Beat in confectioners' sugar until crumbly. Gradually beat in corn syrup on low speed (mixture will be stiff).
  6. Divide in half; tint one portion red and one portion pink. For ribbon, on a work surface dusted with confectioners' sugar, roll out red portion into a 19-in. x 4-in. rectangle; cut in half lengthwise. Carefully arrange over cake, draping ends down the sides. On a work surface dusted with confectioners' sugar, roll out pink portion into a 19-in. x 2-in. rectangle; cut in half lengthwise. Carefully position over red ribbon, draping ends down the sides.
  7. Just before serving, break ribbon candies in half; place over ribbon on top of cake, creating a bow. Decorate with round candies if desired. Yield: 24 servings.
Originally published as Chocolate-Mint Present Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p68

Nutritional Facts

1 serving (1 slice) equals 855 calories, 27 g fat (15 g saturated fat), 116 mg cholesterol, 601 mg sodium, 152 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Chocolate-Mint Present Cake

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MY REVIEW
Reviewed Aug. 29, 2011

"I love the look of this cake also! the ribbon candy is very imaginative on top. I bake professionally and I think 15 cups confectioner's sugar with that amount of butter sounds correct. It is a large amount of frosting but I would rather have too much on hand than have to make a second batch. There isn't a description of how to do the cute dots though. I would guess it's more fondant, and silver dragees?"

MY REVIEW
Reviewed Aug. 3, 2011

"15 cups of powerdered sugar for the frosting has to be a typo..."

MY REVIEW
Reviewed Apr. 2, 2011

"I have not made the cake yet. The 15 cups of icing sugar seems alot but if you take into consideration that approximately 1 cup of liquid is used and that you are icing 4 layers it probably is not that much. You could cut the recipe in half and make more if necessary."

MY REVIEW
Reviewed Aug. 17, 2010

"I agree 15 cups of powdered sugar seems like a lot.  A pound is approximately 4 cups, so that is almost 4 pounds, it's going to be a very sweet icing! 

"

MY REVIEW
Reviewed Aug. 17, 2010

"I love the look of this cake! I didnt make it but reading the recipe i decided it is for very experienced cooks....and 15 cups of powdered sugar for frosting sort of put me off... very intimidating...."

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