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Makeover Chocolate Mint Layer Cake Recipe

Makeover Chocolate Mint Layer Cake Recipe

With its minty, chocolate flavor and rich frosting, this cake tastes decadent. But it's really light! —Melissa Gleason, Sugar Grove, Illinois
TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling YIELD:16 servings


  • 1/4 cup butter, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 container (2-1/4 ounces) prune baby food
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup cake flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups buttermilk
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/8 teaspoon mint extract
  • 3 to 4 drops green food coloring, optional
  • ICING:
  • 1 cup (6 ounces) semisweet chocolate chips, melted and cooled
  • 2/3 cup fat-free sour cream
  • 1 teaspoon vanilla extract


  • 1. Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside.
  • 2. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in baby food and vanilla. Combine the flours, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk.
  • 3. Pour into prepared pans. Bake at 350° for 20-25 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.
  • 4. 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 cake layer.
  • 5. For icing, in a small bowl, combine the cooled chocolate, sour cream and vanilla. Spread over top and sides of cake. Refrigerate for at least 2 hours before serving. Yield: 16 servings.

Nutritional Facts

1 slice: 283 calories, 13g fat (7g saturated fat), 57mg cholesterol, 217mg sodium, 40g carbohydrate (25g sugars, 2g fiber), 5g protein.

Reviews for Makeover Chocolate Mint Layer Cake

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fascinator User ID: 7633968 221618
Reviewed Feb. 28, 2015

"The cake is good. Added more mint extract to filling and icing. Used different icing, cause is a little strange."

kedunham User ID: 2514710 182327
Reviewed Jan. 10, 2011

"This cake was delicious and pleased my daughter who doesn't like most chocolate desserts, but likes chocolate mint. I found it difficult to frost the sides with the mint filling. Maybe I would not spread the filling to the edges next time. I also didn't have enough frosting to cover the sides. I thought it was pretty to be able to see the mint layer and didn't want to add calories, so I left it."

kafordyce User ID: 736753 111280
Reviewed Nov. 18, 2010

"Delicious - one of the easiest layer cakes ive ever made."

clarindadodson User ID: 2072784 182326
Reviewed Mar. 19, 2010

"I didn't have any mint, so I made this with orange extract. The combination of chocolate and orange was a huge hit with my family. I thought the frosting was delicious and the perfect consistency and amount. This was delicious!"

mousie_04 User ID: 3817467 164279
Reviewed Mar. 13, 2010

"It may have been the extract I used but I ended up adding creme de menthe to add more flavor to the filling. Everything else was great!"

speiffer58 User ID: 1737382 160908
Reviewed Mar. 11, 2010

"I found the cake to be on the dry side. Wonder what it would do to use applesauce instead of the prunes to help make it more moist I doubled the frosting recipe, was alittle too much, but one would not have gone all over the cake."

fredaji User ID: 1765157 110635
Reviewed Mar. 11, 2010

"Overall, the cake was very good. Moist and I liked the mint. I did fine the frosting a little weird. I followed the instructions, however I tend to think a little less sour cream would make the frosting a little less tangy. The nice thing too, you can change the mint to another flavor if people are not mint fans."

mindyyoung User ID: 2679428 160903
Reviewed Mar. 6, 2010

"Yuck! The cakes themselves were good and the filling wasn't bad, but needed more mint flavor. The icing was weird."

skellybelly13 User ID: 4613180 178498
Reviewed Mar. 5, 2010

"didn't like the frosting at all....would use the mint filling as a frosting instead"

mstassi User ID: 2404860 119634
Reviewed Mar. 5, 2010

"To further lighten this recipe and make it quicker and easier to put together, I would consider using light or fat free non-dairy topping (Cool Whip). Even as written-283 calories isn't bad for a decadent and rich dessert! There really isn't enough icing to do the top and sides very well, so I would recommend just frosting the top. It is still pretty."

cheriwinkle User ID: 1239361 179169
Reviewed Mar. 4, 2010

"I'll trade FF sour cream to be able to use whipping cream any day! The idea here is a 'lighter' version that stills retains qualities (including taste) of the original. As with any recipe you get your hands on, you are free to do with it whatever you want or serves your individual needs or wants. Why not try it the way you want and let us all know your modifications and how they worked out?"

tocat83 User ID: 1470716 110633
Reviewed Mar. 4, 2010

"Sure, but what's the sense of using fat-free sour cream when you make it with whipping cream."

Cheri Beck User ID: 174358 178623
Reviewed May. 5, 2009

"I did it with raspberry extract -- had to up the amount, but it was delicious!"

wiscook User ID: 1143528 165818
Reviewed Apr. 9, 2009

"not too minty, I'm upping the mind to 1/4 tsp."

brittanyjbowen User ID: 3348499 110632
Reviewed Mar. 3, 2009

"You would never guess this was a lighter recipe. It's really good, and easy too!"

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