Mint-Frosted Chocolate Cake

Name: Mint-Frosted Chocolate Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 16 servings.
Ingredients: 2 large eggs, room temperature; 1-1/2 cups water; 1 cup canola oil; 1 cup sour cream; 2 tablespoons white vinegar; 1 teaspoon vanilla extract; 2-1/2 cups sugar; 2 cups all-purpose flour; 3/4 cup baking cocoa; 2 teaspoons baking soda; 1 teaspoon salt; MINT FROSTING:; 1 package (8 ounces) cream cheese, softened; 1/2 cup butter, softened; 5 cups confectioners' sugar; 3/4 teaspoon mint extract; 2 to 3 drops green food coloring; 24 mint Andes candies, chopped; CHOCOLATE GLAZE:; 8 ounces semisweet chocolate, coarsely chopped; 1/2 cup half-and-half cream; 2 tablespoons light corn syrup; Additional mint Andes candies, chopped, optional

TOTAL TIME: Prep: 25 min. + chilling Bake: 30 min. + cooling YIELD: 16 servings.

I often make a peanut butter version of this cake but wanted to switch things up by introducing a new flavor. I tinkered with the recipe and decided mint was my new go-to ingredient. My son came up with the idea for the frosting. The rest is delicious history! The cake is fragile, so freezing the layers makes them easier to handle. —Melanie Cooksey, Monroe, Georgia

Ingredients

2 large eggs, room temperature
1-1/2 cups water
1 cup canola oil
1 cup sour cream
2 tablespoons white vinegar
1 teaspoon vanilla extract
2-1/2 cups sugar
2 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
MINT FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
5 cups confectioners' sugar
3/4 teaspoon mint extract
2 to 3 drops green food coloring
24 mint Andes candies, chopped
CHOCOLATE GLAZE:
8 ounces semisweet chocolate, coarsely chopped
1/2 cup half-and-half cream
2 tablespoons light corn syrup
Additional mint Andes candies, chopped, optional

Directions

1. Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper.
2. In a large bowl, beat eggs, water, oil, sour cream, vinegar, and vanilla until well blended. In another bowl, whisk sugar, flour, cocoa, baking soda and salt; gradually beat into egg mixture.
3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
4. In a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar until smooth. Beat in mint extract and food coloring.
5. Place 1 cake layer on a serving plate; spread with 2/3 cup mint frosting. Sprinkle with half the mints. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate until set.
6. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in corn syrup. Cool slightly, stirring occasionally. Pour over cake and quickly spread to edges. If desired, top with additional mints. Refrigerate until serving.

Nutrition Facts

1 piece: 737 calories, 37g fat (15g saturated fat), 67mg cholesterol, 419mg sodium, 99g carbohydrate (81g sugars, 2g fiber), 6g protein.