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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
  • Total Time
    Prep: 35 min. Bake: 20 min. + cooling
  • Makes
    16 servings


  • 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
  • 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
  • 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


  • 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 350° for 18-22 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 slice: 729 calories, 42g fat (10g saturated fat), 40mg cholesterol, 266mg sodium, 86g carbohydrate (68g sugars, 2g fiber), 4g protein.

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