Chocolate Mint Cream Cake Food

CHOCOLATE MINT-WHIPPED CREAM CAKE RECIPE (1968)

Steps:

• Start this recipe by heating the oven to 350 degrees F.
• Grease and flour three 8-inch layer-cake pans.
• Sift flour, soda, salt, and baking powder together; set aside.
• Beat butter or margarine, sugar, and eggs, at high speed in large bowl of electric mixer about 3 minutes or until light and fluffy.
• Combine cocoa and water.
• Add flour mixture alternately with cocoa mixture at low speed, beginning and ending with flour. Beat just until smooth.
• Pour into prepared pans.
• Bake 25 to 30 minutes or until cake springs back when lightly pressed with fingertip.
• Cool in pans 10 minutes; remove from pans. Cool on wire racks.
• While the cakes cool, make the filling: combine cream, sugar, peppermint extract, and enough food coloring to tint a pale green in medium-size bowl.
• Whip just until soft peaks form using rotary beater or electric mixer.
• Place one cake layer on cake plate.
• Spread half the whipped-cream filling over layer.
• Place second cake layer over filling; spread with remaining filling. Top with third layer.
• Refrigerate 1 hour to allow whipped cream to become more firm.
• Finally, make the frosting; starting by combining melted chocolate, sugar, and hot water in small bowl.
• Beat until smooth and well blended.
• Add egg, butter or margarine, and vanilla.
• Continue to beat until frosting is thick.
• Set bowl of frosting in ice water.
• Beat with wooden spoon until frosting is of spreading consistency

PILLSBURY CHOCOLATE MINT CREAM CAKE

Steps:

• Heat oven to 350 degrees. Grease and flour two 8 or 9 inch round cake pans. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour batter into greased and floured pans. Bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely.
• In small bowl, combine frosting, mint extract and green food color; stir until blended. To assemble cake, spread frosting between cake layers; frost sides and top.
• To decorate with mint trees, unwrap mints. Cut 7 mints in half diagonally. Position triangular mint pieces side by side to create tree shape. Small squares can be cut from remaining mints to form tree trunks. Place a red cinnamon candy at each tree top.
• High altitude: Above 3500 feet - Increase water to 1 cup plus 4 teaspoons and add 1/4 cup flour to cake mix. Bake at 375 degrees for 30 to 40 minutes in two 9 inch round cake pans.
• Presentation: The picture has Andes candies cut into triangles and little squares to make christmas trees, with tiny little red candies for stars on top. I think there are six of them on the cake.

MINT AND CHOCOLATE ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch spring-form pan and line the bottom with parchment.
• Combine the melted butter with the wafer cookies in a medium bowl. Press the mixture into the bottom and almost up the entire side of the prepared pan. Bake for 10 minutes, let cool completely before using.
• Scoop the chocolate and mint ice creams onto the cookie layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge, then unhinge the spring-form and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a serving plate on the bottom and invert once more (so the cookie layer is on the bottom). Keep in the freezer until ready to frost.
• Put the chocolate in a medium heatproof bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using.
• Frost the top and sides of the cake with the ganache and top with the wafer cookies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving.

THIN MINT ICE CREAM CAKE

Steps:

• Line a 9-inch springform pan with plastic wrap with a 2-inch overhang.
• Put one box of the cookies in a food processor and process until finely ground. Mix together the cookie crumbs and melted butter in a bowl until the butter is incorporated and the cookie crumbs are fully coated.
• Spread the cookie crumb mixture on the bottom of the prepared pan; use your hands to pat the mixture down so it holds its shape and coats the entire bottom of the pan.
• Warm the fudge sauce briefly so it's just pourable; set aside to cool slightly. Coarsely chop one sleeve of the remaining cookies.
• Put the ice cream in a large bowl, add the chopped cookies and mix until the cookies are distributed throughout. Drizzle the hot fudge sauce on top and fold everything together so the chocolate forms a swirl throughout the ice cream.
• Spread the ice cream mixture on top of the cookie crust. Fold the plastic wrap up over the top of the ice cream cake and place in the freezer for at least 2 hours and up to overnight.
• Before serving, finely chop 2 of the remaining cookies; set aside. Press the remaining cookies flat-side in around the sides of the cake to surround it.
• Combine the cream and confectioners' sugar in a large bowl and beat with an electric mixer until stiff peaks form. Top the ice cream cake with the whipped cream and sprinkle with the chopped cookies.

CHOCOLATE MINT ICEBOX CAKE

Steps:

• To make the mint cream, beat the heavy cream, sugar and mint extract together with an electric mixer until stiff peaks form.
• To assemble the cake, spread each wafer with about ½ tablespoon min cream, forming stacks. Lay the stacks horizontally on a long serving platter, pressing gently to form a log.
• With a small spatula or knife, cover the log with the remaining mint cream.
• Refrigerate, covered, at least four hours or up to two days. Sprinkle with the chocolate chips before serving.

CHOCOLATE MINT SWIRL CAKE

Steps:

• Heat oven to 325f.
• Lightly grease or spray a 12 cup fluted pan.
• FILLING:.
• In a small bowl beat cream cheese with mixer on high until smooth and fluffy. Beat in the sugar, egg, 1/8 tsp extract and 3 drops of food color and set aside.
• CAKE:.
• In lg bowl beat cake mix, 1 cup water, the butter and 2 eggs on low for 30 seconds, then on medium for 2 minutes Pour into pan and spoon the cream cheese filling over the batter.
• Bake 42-48 mins until a toothpick comes out clean. Cool in pan for 15 minutes.
• Turn cake upside down onto plate or cooling rack and allow to cool completely.
• GLAZE:.
• In 1 qt saucepan heat chocolate chips and shortening over low heat, stirring often, until melted. Set aside.
• Mix icing sugar, 1/4 tsp peppermint extract, 2 drops food color, and corn syrup and enough of the 3-4 tsp's water to make a thick drizzle that can be easily spooned over cake. Drizzle over cake.
• Immediately spoon the chocolate glaze over cake in a 1/2 inch wide ring. Working quickly pull a toothpick through chocolate to make swirls. Chill until serving time and refrigerate leftovers.
• TIP:.
• sprinkling with coarsely chopped chocolate mint candies makes this already incredible cake even more decadent.

CHOCOLATE MINT LAYER CAKE WITH MINT CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch baking sheet with waxed paper. Mix first 5 ingredients in large bowl. Whisk in milk and melted butter, then eggs and 3/4 teaspoon extract. Spread batter in pan.
• Bake until tester inserted into center of cake comes out clean, about 25 minutes. Cool cake in pan on rack.
• Using electric mixer, beat cream cheese, powdered sugar, 1/2 cup butter and 3/4 teaspoon extract in large bowl to blend.
• Run knife around sides of pan to loosen cake. Turn cake out onto work surface. Peel off paper. Cut cake crosswise in half. Using spatula, place 1 cake half on platter; spread with 2 cups frosting. Top with remaining cake half. Spread remaining frosting over top and sides of cake.

CHOCOLATE CAKE WITH MINT FROSTING

Steps:

• Stir cocoa and hot water over heat until blended. Remove from heat and beat until smooth. Let cool.
• Sift together flour, baking powder, baking soda, salt, 2/3 cup sugar, and instant coffee. Make a well in the centre and add oil, cooled cocoa mixture, and egg yolks. Beat until batter is smooth.
• Add cream of tartar to egg whites and beat until foamy. Gradually add the 1/3 cup sugar and beat until whites are very stiff. Fold into batter evenly.
• Bake in 8 x 8 square pan at 325 for 30 minutes.
• For the frosting, combine butter, icing sugar, cream, peppermint extract, and a couple of drops of green food colouring until smooth. Frost cooled cake and decorate with chocolate sprinkles.

MINT CHOCOLATE CAKE WITH MINT CREAM CHEESE ICING/FROSTING

Steps:

• Preheat the oven to 350 degrees.
• Grease and flour two 8 inch layer pans (or the equivalent).
• Mix the sugar, sifted flour, sifted cocoa powder, baking soda, and salt in a bowl.
• Slowly add the hot milk and butter while stirring.
• Add the eggs and 3/4 tsp of peppermint extract.
• Distribute evenly in the pans and bake for 25 minutes, or longer, until toothpick comes out clean.
• For the icing, beat one stick of soft butter and the three room temperature packages of cream cheese until smooth.
• Add 3/4 tsp of peppermint extract and 5 cups of powdered sugar.