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Mint Chocolate Cake

My husband works for a mint farmer, so I'm always looking for recipes with mint in them. I received this recipe at my bridal shower. My friend wrote "Easy and pretty" on the top corner of the recipe card - and it's so true. —Virginia Horst, Mesa, Washington
  • Total Time
    Prep: 15 min. + chilling Bake: 25 min. + cooling
  • Makes
    24 servings


  • 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


  • Prepare cake batter according to package directions, using a greased 15x10x1-in. baking pan.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake.
  • For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set.
Nutrition Facts
1 piece: 276 calories, 15g fat (7g saturated fat), 43mg cholesterol, 211mg sodium, 33g carbohydrate (24g sugars, 1g fiber), 3g protein.

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Average Rating:
  • Paula
    Dec 21, 2019

    Can this be made in a 13x9? I used the 15 and the cake is very thin so was everything else didn't look anything like the picture, that looked like a 13x9

  • blazeaglory
    Nov 14, 2015

    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

  • ladykjt
    Sep 2, 2013

    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!

  • tinalarson
    May 19, 2013

    This cake was a hit! In stead of making a flat cake, though, I made a two-layer cake with the mint frosting and chocolate on both layers, and there was plenty of the chocolate for both the inside layer AND to cover the outside of the cake. I will definitely make it again.

  • redtee
    Mar 19, 2013

    No comment left

  • crash9875
    Mar 15, 2013

    I make this dessert often for church suppers. It is always a huge hit!

  • sheryl.graves23
    Mar 12, 2013

    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.

  • meerb98
    Feb 24, 2013

    No comment left

  • chef051
    Feb 2, 2013

    So easy and delicious!

  • AnaMariaLaurelli
    Jan 29, 2013

    No comment left