Publisher Photo
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 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. Yield: 16 servings.
Originally published as Chocolate Mint Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p92

Nutritional Facts

1 slice: 729 calories, 42g fat (10g saturated fat), 40mg cholesterol, 266mg sodium, 86g carbohydrate (68g sugars, 2g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. For filling, combine the shortening, water, vanilla and flavoring; gradually add confectioners' sugar and mix well. Mash patties; stir into filling.
  4. For frosting, in a large bowl, combine the shortening, cocoa, water, extracts and flavoring until smooth; gradually add confectioners' sugar and mix well.
  5. 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.
Originally published as Chocolate Mint Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p92

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