Mint Chocolate Cake Recipe
- 1 package chocolate cake mix (regular size)
- 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 1 tablespoon water
- 1/2 teaspoon peppermint extract
- 3 drops green food coloring
- 1-1/2 cups milk chocolate chips
- 6 tablespoons butter, softened
- 1/4 teaspoon peppermint extract
- 1. Prepare cake batter according to package directions, using a greased 15-in. x 10-in. x 1-in. baking pan.
- 2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- 3. In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake.
- 4. For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set. Yield: 20-24 servings.
1 piece: 276 calories, 15g fat (7g saturated fat), 43mg cholesterol, 211mg sodium, 33g carbohydrate (24g sugars, 1g fiber), 3g protein.
Reviews for Mint Chocolate Cake
"I think Im going to use mint flavored chocolate chips in the topping in place of the plain milk chocolate. Ill just skip adding the extract to the topping"
"Love the chocolate mint taste! I used chocolate mint chips for the top layer, so I only needed the peppermint extract for the middle layer. Such an easy and delicious dessert!"
"I make this dessert often for church suppers. It is always a huge hit!"
"It was delicious. The green frosting was thick and caused the cake to crumble so I put a tablespoon on each piece and spread it evenly with a wet spoon. The melted choc was a little thin and messy. I needed to cool it a bit before using it. Maybe that step should be first and it would be ready to spread at the end."
"So easy and delicious!"
"This cake was great. It tasted so rich and it was SO good. Instead of using a cake mix, I used a chocolate cake recipe. It is really good heated up or chilled; room temperature is a little boring. When the cake is heated up it tastes exactly like a brownie sundae with mint chocolate chip ice cream!"
"This cake is really good. Made it for my small group and everyone loved it. The green frosting is easy to make, but it does come out on the thin side. It reminded me of the candy Andes mints. If you desire more mint frosting, adjust the ingredients to make 1 and a half batches or just double it. For sure going to be making this again."
"Not sure this recipe is written correctly. When I tried to make the green frosting layer, I got a dry, lumpy, impossible to mix mess. I had to search the internet for other recipes to try to salvage it. Should the 6 T. of butter listed with the topping ingredients should have been included with the frosting ingredients? My final product tasted fine, but the green layer was very thin and looked nothing like the photo shown."
"When I first made this recipie I made a big mistake by accidently using a 15-in x 13-in pan(too big!) The cake turned out too thin because of my mistake so I doubled the green mint frosting. It was delicious! Very easy and fun to make and my family loved it.I liked to eat it with a little mint chocolate chip icecream. Perfect!"
"I have made this three times recently. After making it the first time, I have made it a point to keep all of the ingredients for this cake in the house at all times...and it's a good thing...we had unexpected company for Memorial Day and I was able to whip this up in no time. They all loved it and asked for the recipe!"
"Made this for Easter and my family loved it! My kids are already asking when I will make it again!!"
"I love mint chocolate chip ice cream and this is the best mint chocolate cake ever. I have made this several times now and always disappears fast."
"Took this cake to a summer picnic where it was very well received.Thank you for this recipe.Sincerely,"