CHOCOLATE-MINT SWIRL CAKE
From Betty's Soul Food Collection... This rich, decadent cake combines two favorite flavors. The minty glaze is-you guessed it-icing on the cake!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour, 1 egg, 1/8 teaspoon peppermint extract and 3 drops food color until smooth; set aside.
- In large bowl, beat cake mix, 1/3 cup flour, 1 cup water, the butter and 2 eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Spoon cream cheese filling over batter.
- Bake 44 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling rack or heatproof plate; remove pan. Cool completely, about 1 hour.
- In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside. For glaze, mix powdered sugar, 1/4 teaspoon peppermint extract, 1 to 2 drops food color, the corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled. Drizzle over cake. Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Store loosely covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 23 g, TransFat 0 g
CHOCOLATE MINT CAKE
Soft chocolate cake layers, rich ganache filling, and peppermint frosting--this chocolate mint cake has it all!
Provided by Kelsie
Categories Dessert
Time 1h30m
Number Of Ingredients 23
Steps:
- Preheat the oven to 350. Spray 3 (8-inch) round cake pans with cooking spray. Line the bottoms of the pans with parchment paper, spray the paper with cooking spray and lightly dust with flour. Set pans aside.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a medium mixing bowl and set aside. (These are your dry ingredients.)
- Combine the sugar, butter, and oil in a large mixing bowl and stir until combined. Mix in the eggs, peppermint, and vanilla.
- Use a rubber spatula to mix half of the dry ingredients into the wet ingredients until just combined. Stir in half of the coffee.
- Mix in the remaining dry ingredients, then the remaining coffee, stirring just until smooth.
- Divide batter evenly between the prepared pans and bake for 26 to 32 minutes, until the cakes spring back when touched gently with your finger.
- Let cake layers cool in pans for 20 minutes, then carefully remove from the pans to cool completely on a wire rack before filling and frosting your cake.
- Place the heavy cream in a small saucepan set over medium heat. Warm the cream until it begins to steam; it shouldn't boil.
- Put the chopped chocolate in a small heatproof bowl and pour the hot cream over it. Let the mixture sit for 3 minutes.
- Stir with a rubber spatula until the chocolate is melted and the mixture is smooth. Add the peppermint extract and stir to combine.
- Refrigerate the ganache until thick but still spreadable, 2 to 3 hours. (The cake layers should be cool by the time the ganache is ready to use.)
- Once your cake layers are cool and your ganache is ready to use, make the frosting.
- Place the butter in a large mixing bowl and beat with an electric mixer until smooth. Add 3 tablespoons of the milk or cream, the peppermint, vanilla, and salt. Beat to combine.
- Gradually beat in 4 1/2 cups of powdered sugar. Turn mixer to medium and mix until frosting is smooth, then mix in food coloring to achieve desired color.
- Add additional powdered sugar if frosting is too thin and additional milk or cream if it is too thick.
- Use a long serrated knife to trim your cake layers if they've domed.
- Transfer about 1 cup of frosting to a piping bag fitted with a large round tip. Pipe a circle of frosting around 1 of the cake layers. Spread half of the ganache inside the circle.
- Top with a second cake layer and repeat the piping and filling process. Top with the third cake layer.
- Frost your cake with the remaining frosting, then decorate as desired. Slice and serve.
CHOCOLATE SHEET CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 24 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
- In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
- In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
- While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.
- Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.
MINT-CHOCOLATE CHIP CAKE
Don't be intimidated by the long ingredient list - this recipe includes the mint-chocolate chip cake, frosting, and ganache in one place! This impressive cake presents well and is great for a crowd, as a small piece goes a long way.
Provided by mrs.embee
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h35m
Yield 16
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Add eggs, milk, oil, vanilla extract, and peppermint extract; mix using an electric mixer until smooth. Whisk in boiling water. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cake cool 10 to 15 minutes before transferring to a wire rack to cool completely.
- While cake is cooling, combine milk and peppermint extract in a small bowl and set aside. Cream butter in a separate bowl using an electric mixer until smooth. Pour in confectioners' sugar and peppermint-milk mixture alternately while continuing to beat. Add green food coloring until frosting reaches desired color. Whip frosting on high until fluffy, 2 to 3 minutes. Divide between two bowls. Stir chocolate chips into 1/2 the frosting using a spoon. Set mint-chocolate chip frosting aside.
- Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set.
- Meanwhile, combine chocolate squares and butter in a double boiler; stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency.
- Remove cake from the refrigerator. Cover entire cake with ganache; return to the refrigerator and allow to completely set, about 30 minutes.
- Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.
Nutrition Facts : Calories 751.6 calories, Carbohydrate 112.2 g, Cholesterol 70.8 mg, Fat 34.8 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 17.7 g, Sodium 453.1 mg, Sugar 96.4 g
MINT CHOCOLATE LAYER CAKE
This cake features a delicate minty buttercream slathered between four moist layers of dark chocolate cake. It's then covered in chocolate buttercream and topped with minty green-chocolate curls.
Provided by Amanda Rettke
Categories dessert
Time 3h25m
Yield 12 servings
Number Of Ingredients 26
Steps:
- For the chocolate cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch round cake pans. Line the bottom of each pan with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
- Whisk together the buttermilk, oil, vanilla and eggs in a medium bowl. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. With the mixer still on low, add the coffee and mix until just combined, scraping the bottom of the bowl with a rubber spatula.
- Pour the batter into the prepared pans and bake until a cake tester comes out clean, 35 to 40 minutes. Cool in the pans for 30 minutes, then turn the cakes out onto cooling racks and cool completely.
- When the cakes are completely cool, level each cake and then cut each layer in half to make four cake rounds. Chill until ready to assemble.
- For the mint buttercream: In the bowl of stand mixer fitted with a paddle attachment, beat together the confectioners' sugar and butter until creamy.
- Beat in the peppermint extract, salt and 2 tablespoons of the milk until well combined. Gradually stir in the remaining 2 tablespoons milk until the desired spreading consistency is reached. Set aside until ready to assemble the cake.
- For the chocolate buttercream: Chop the chocolate and place in a heatproof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the vanilla and egg yolk and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed until smooth and creamy, scraping down the bowl as necessary.
- Dissolve the coffee powder in 2 teaspoons of the hottest tap water. With the mixer on low speed, add the melted chocolate and the coffee to the butter mixture and mix until blended. Do not whip! Set aside until ready to assemble the cake.
- For the mint curls: Put the melting wafers and shortening in a large microwave-safe bowl. Heat in the microwave in 1-minute increments, then in 15-second increments, stirring after each heating. When the wafers are melted, add the peppermint oil and stir until incorporated.
- Flip over a large, clean baking sheet. Pour half of the melted candy onto the back of the baking sheet and spread evenly with an offset spatula. (This is important, as you want the layer to be as even and level as possible. Thin is good, but translucent is not.)
- Place the baking sheet in the fridge to set for 1 to 2 minutes or leave it on the counter for about 10 minutes. The mixture needs to be at the perfect temperature for curls to form. If it's too cold, they will just break. If it's too warm, they will just be blobs. Press your finger into the mixture; if it leaves a mark, the mixture is too soft.
- Press a very clean flathead screwdriver into the mixture at a 45-degree angle and then slide it forward slowly. Curls should form. Immediately transfer the curls to a plate and place in the refrigerator so that they hold their shape. Repeat the process with the remaining half of the melted candy. Chill all the mint curls until ready to assemble the cake.
- To assemble the cake: Place 1 layer of cake on a cake stand or cake plate. Spread one-third of the mint buttercream over the top of the cake. Top with a second layer of cake and spread another third of the mint buttercream over the top. Repeat with a third layer of cake and the remaining mint buttercream. Top with the remaining layer of cake.
- Coat the top and sides of the assembled cake with the chocolate buttercream. Smooth the surfaces of the cake as much as possible. Place the remaining chocolate buttercream into a piping bag or resealable plastic bag fitted with a large round tip, such as a 2A tip.
- Pipe dollops of frosting around the top of the cake. Sprinkle the mint curls over the top. Chill the cake until ready to serve.
DOUBLE CHOCOLATE CAKE WITH PEPPERMINT-CHOCOLATE FROSTING
Made without eggs or butter, this pretty layer cake uses a combination of applesauce and baking powder to leaven the layers, and mayo for luxurious richness.
Provided by Katherine Sacks
Categories Christmas Dessert Cake Bake Chocolate Mint Mayonnaise Dairy Free
Yield Makes 1 (9") double-layer cake
Number Of Ingredients 24
Steps:
- For the cake:
- Position a rack in center of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
- Whisk applesauce and 1 tsp. baking powder in a small bowl. Mix chocolate and cocoa powder in a medium bowl. Pour 1 3/4 cups boiling water over and whisk until chocolate is melted. Sift flour, baking soda, salt, and remaining 1/4 tsp. baking powder into another medium bowl.
- Using an electric mixer on medium speed, beat mayonnaise, granulated sugar, and brown sugar in a large bowl (or use a stand mixer fitted with the paddle attachment) until well blended, about 3 minutes. Add half of applesauce mixture and beat to blend. Add remaining applesauce mixture, then beat in vanilla. Add dry ingredients in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with dry ingredients, beating to blend after each addition and occasionally scraping down sides of bowl. Divide batter among prepared pans; smooth top.
- Bake cakes, rotating pans halfway through, until center is set and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool.
- For the frosting:
- Heat chocolate, coconut oil, vanilla, and salt in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Whisk in peppermint extract and 1/4 cup water. Chill, stirring every 5 minutes, until frosting thickens, about 25 minutes. If frosting gets too thick, gently reheat over pot of simmering water.
- For the chocolate petals:
- Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.
- Dip clean, dry pastry brush into melted chocolate. Brush a stripe of chocolate about 3" long and 1/8" thick on a parchment-lined baking sheet. Chill. Repeat process on second parchment-lined baking sheet. Swap trays and go over original brush strokes, repeating and chilling in between coatings and gently reheating chocolate if needed, until stems are 1/4" thick.
- When stems are thick enough, sprinkle one end with crushed candy canes. Chill until set, about 10 minutes.
- For assembly:
- Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, domed side down, on platter. Spread 1 1/2 cups frosting evenly over top. Place remaining cake layer, domed side down, over frosting.
- Spread top and sides of cake with remaining 2 cups frosting, swirling top decoratively. Press chocolate stems into frosting on sides of cake. Serve at room temperature.
- Do Ahead
- Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Frosting can be made 5 days ahead; chill, or freeze up to 1 month. Gently reheat over pot of simmering water or in short bursts in the microwave, stirring in between bursts. Chocolate stems can be made 3 days ahead; keep chilled.
CHOCOLATE MINT BUNDT CAKE
Fantastic chocolate bundt cake with chocolate mint chips inside and made easy with a mix. No frosting to make either; just sprinkle with powdered sugar. So good!
Provided by Marie
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients except chips for 4 minutes with mixer.
- Add chips and mix by hand.
- Place in greased bundt pan and bake at 350° for 60 minutes or until tests done.
- Cool completely before removing from pan.
- Sprinkle with confectioner's sugar before serving.
CHOCOLATE MINT CAKE
Provided by Molly O'Neill
Categories project, dessert
Time 2h
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees. Grease a large tube or bundt pan and dust the pan with the cocoa. Tap out excess cocoa and set the pan aside.
- Place the chocolate in the top of a double boiler set over simmering water. Cook, stirring occasionally, until the chocolate is smooth. Set aside to cool slightly.
- Sift together the flour, baking soda and salt and set aside. In the bowl of an electric mixer, beat together the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the creme fraiche. Beat in the cooled chocolate.
- Remove the bowl from the mixer stand. Using a spoon, stir in the flour a little at a time, alternating with additions of milk and creme de menthe. Stir until smooth.
- Pour the batter into the prepared pan, smooth the top and bake until the cake is springy to the touch and just begins to pull away from the edges of the pan, 65 to 70 minutes. Cool in the pan for 10 minutes. Run a knife around the edges of the pan and invert the cake onto a rack to cool completely.
- When cooled, place the rack over a sheet pan. Pour chocolate mint glaze over the cake and smooth with a spatula. Transfer the cake to a platter and garnish with mint sprigs. Serve or refrigerate.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 193 milligrams, Sugar 37 grams, TransFat 1 gram
CHOCOLATE MINT LOAF CAKE
Bring some contemporary glamour to your table with this layered sponge flavoured with After Eight icing and peppermint
Provided by Sarah Cook
Categories Dessert
Time 2h10m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a 22cm square tin. Melt 85g butter and 50g chocolate together in a small pan. Mix 120g flour, 140g sugar, 3 tbsp of the cocoa and ½ tsp bicarbonate in a bowl.
- Whisk together 1 egg with half the buttermilk (about 140ml). Scrape the melted chocolate mixture and egg mixture into the dry ingredients, along with 100ml boiling water. Whizz briefly with an electric whisk until lump-free. Scrape into the tin and bake for 18-20 mins until a skewer comes out clean.
- Cool the cake in the tin for 15 mins, then transfer to a wire rack to finish cooling while you repeat steps 1 and 2 to make a second cake. Cool both completely.
- To make the icing, melt the After Eights and cream together in a saucepan. Cool, then chill until spreadable.
- Trim the cake edges, then halve to make 4 rectangles. Use half of the icing to sandwich the layers together, then spread the rest over the top and sides. Chill.
- Knead some colouring into the ready-to-roll icing with the peppermint extract. Roll out on an icing sugar dusted surface, then lift over to cover the cake, smoothing with your hands. Trim excess icing, then scatter with decorations.
- Chill again for 1 hr to firm up, then serve or keep in the fridge, removing 30 mins before serving.
Nutrition Facts : Calories 656 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 74 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE CAKE WITH MINT FROSTING
Make and share this Chocolate Cake With Mint Frosting recipe from Food.com.
Provided by Atomic Girl Cooks
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 368.7, Fat 11.7, SaturatedFat 3.5, Cholesterol 80, Sodium 329.4, Carbohydrate 62.8, Fiber 1.3, Sugar 48.5, Protein 4.6
CHOCOLATE CAKE WITH PEPPERMINT FROSTING
Dutch-process cocoa and a bit of espresso powder give this simple one-bowl cake deep chocolate flavor without much effort. The generous swoop of fluffy peppermint buttercream frosting makes it a festive treat. A bit of optional red food coloring gives the frosting those classic peppermint candy stripes, and you can dress the cake up even more with sprinkles and shaved chocolate for a special occasion. The oil in the cake makes it extra moist, and it keeps well on the counter for a few days - if it lasts that long.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h
Yield One 8-by-8-inch square or 9-inch round cake
Number Of Ingredients 20
Steps:
- Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
- In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
- Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
- Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
- While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
- Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.
CHOCOLATE TEXAS SHEET CAKE
My husband is from Texas, and we love Chocolate Texas Sheet Cake. This recipe is oh-so-good. -Kristi Wells, Raleigh, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flour, sugar, baking soda and salt; stir into butter mixture. Combine the eggs and sour cream; stir into butter mixture until blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 18-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, cream the butter and confectioners' sugar. Add cocoa, vanilla and enough milk to achieve desired consistency. Spread over cake.
Nutrition Facts : Calories 359 calories, Fat 16g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 273mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.
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
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 11
Steps:
- 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 : Calories 276 calories, Fat 15g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 211mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE MINT SHEET CAKE
Categories Cake Chocolate Dessert Bake Kid-Friendly
Yield Makes about 24 pieces depending on size of cut squ
Number Of Ingredients 16
Steps:
- Cake Base: Cream sugar & Margerine, add beaten eggs, salt, flour and syrup. Mix well and pour into a 13x9 greased & floured pan. Bake at 350 degrees 30-35 minutes. Cool 2-3 hours. Topping: Add sugar, margerine,extract and coloring together, then add milk a bit at a time until a smooth consistency. Spread on the cooled cake top, cover with Saran wrap and refrigerate 1 hour. Melt chocolate chips with margerine in small sauce pan stirring frequently. Cool completely. Spread over mint topping and cover with Saran wrap and refrigerate 30 minutes. Cut into squares through the chocolate glaze only and return to refrgerator until serving time.
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MINT CHOCOLATE CAKE (GRASSHOPPER CAKE ... - DINNER, THEN ...
From dinnerthendessert.com
5/5 (10)Total Time 45 minsCategory DessertCalories 474 per serving
- In a stand mixer on low speed mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt,
- In a small bowl whisk together the eggs, milk, oil and vanilla then add it to the stand mixer on low then medium speed until just combined and finally add in the water carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
- Pour half of the batter into each of the pans and bake for 30-35 minutes then remove, let cool completely and frost with the mint frosting.
BEST CHOCOLATE-MINT LAYER CAKE — HOW TO MAKE ... - DELISH
From delish.com
5/5 (23)Category Vegetarian, Christmas, Baking, Dessert
- Let cool completely. Make ganache: In a large saucepan over medium heat, bring heavy cream to a simmer until tiny bubbles form around the edges.
- Let mixture cool until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.
CHOCOLATE MINT TEXAS SHEET CAKE RECIPE - A SPICY …
From aspicyperspective.com
5/5 (8)Total Time 52 minsCategory DessertCalories 315 per serving
- Preheat the oven to 350 degrees F. Spray a 15.5x10.5-inch baking dish (or jelly roll pan) with nonstick baking spray. Set aside.
- In a large bowl, mix the first 6 dry ingredients for the cake batter. Whisk in the melted butter, half & half, eggs, and vanilla. Pour the batter in the prepared baking dish and bake for 22-25 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool completely before proceeding. *Do not open the oven door before 22 minutes have passed or the cake might collapse.
- Once the cake is cool, prepare the mint filling. Place all ingredients in a microwave-safe bowl and microwave on high for 2 minutes. Stir vigorously to melt the chips. Microwave one more minute and whisk until smooth, if needed. Pour the mint layer over the surface of the cake and smooth out evenly. Place the cake in the refrigerator to set the mint filling.
- Once the mint filling is dry to the touch make the chocolate glaze. (It doesn't have to be firm, just dry.) In a medium bowl, whisk the melted butter, cocoa powder, half & half, and vanilla together. Once smooth, whisk in the powdered sugar. The mixture should be loose and spreadable. Pour over the cake and spread evenly. Allow the cake to rest for at least an hour, so the glaze has time to set. Cut and serve at room temperature.
CHOCOLATE MINT POKE CAKE RECIPE - YUMMIEST FOOD
From yummiestfood.com
CHOCOLATE MINT COOKIES WITH CAKE MIX - I HEART NAPTIME
From iheartnaptime.net
5/5 (7)Total Time 30 minsCategory DessertCalories 208 per serving
- Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set aside.
- In a small ziplock bag, crush 3/4 cup M&M’s with a rolling pin. Save the extra M&M’s to place on top of the cookies.
- In a large bowl, cream the butter and cream cheese until smooth. Mix in the egg and mint extract and stir until combined. Add cake mix and stir until smooth. Then fold in the crushed M&M’s.
MINT OREO ICEBOX CAKE RECIPE | MYRECIPES
From myrecipes.com
Total Time 8 hrs 15 mins
- Beat heavy cream in bowl of a stand mixer fitted with whisk attachment on medium-high speed for 2 minutes. Add powdered sugar, and beat until stiff peaks form. Reserve 3/4 cup whipped cream for topping. Stir chopped mint into remaining whipped cream.
- Line an 8 1/2 x 4 1/2 loaf pan with plastic wrap. Remove tops of the 7 Oreo Cookies, and discard tops; shingle cookies, green filling side down, along center of prepared pan. Add half of the mint whipped cream to pan, and spread in an even layer. Roughly chop 12 of the Oreo Thins, and sprinkle evenly over whipped cream. Add remaining mint whipped cream. Cut remaining 6 Oreo Thins in half; arrange, cut side up, along edge of pan and even with rim. Fold plastic wrap over cake, and freeze at least 8 hours.
- Invert cake onto a serving plate; discard plastic wrap. Drizzle with chocolate syrup, and top with reserved whipped cream. Garnish with fresh mint, and more cookies if desired.
PEPPERMINT PATTY CAKE - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 12Estimated Reading Time 7 minsCategory Dessert, Main DishTotal Time 40 mins
CHOCOLATE MINT CAKE {WITH MINT CREAM CHEESE FROSTING}
From thehungrybluebird.com
Reviews 1Servings 12Cuisine AmericanCategory Cake, Dessert
- Whisk in the hot milk and melted butter, then the eggs and ¾ teaspoon peppermint extract. Whisk until well-combined and smooth.
- Pour batter into prepared pan and spread evenly. Bake until toothpick comes out clean, about 25 minutes. Cool cake completely in pan on rack.
CHOCOLATE MINT CAKE - BAKING THE GOODS
From bakingthegoods.com
Category DessertTotal Time 1 hr 30 minsEstimated Reading Time 7 mins
- Preheat the oven to 350 degrees F. Butter three 8" round cake pans or if you want a mile high cake (like mine) use three 6" round cake pans. Line the bottom with parchment paper, then butter and flour the pans.
MINT CHOCOLATE CAKE {VIDEO} - I AM BAKER
From iambaker.net
4.8/5 (4)Total Time 1 hr 35 minsCategory DessertCalories 874 per serving
- Preheat the oven to 350°F. Prepare two 8-inch round cake pans. (Line with parchment paper, then butter and flour the pans, or spray with nonstick baking spray.)
- Chop the chocolate and place it in a heatproof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- Melt the candy melts and the shortening in a large microwave-safe bowl for 1-minute increments, then in 15-second increments, stirring after each heating.
MINT CHOCOLATE CHIP LAYER CAKE - MINT LOVER'S DREAM DESSERT
From lifeloveandsugar.com
4.7/5 (3)Total Time 1 hr 35 minsCategory CakeCalories 1163 per serving
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides.
- 4. Add the vanilla to the boiling water and add to the batter. Mix on low speed until well combined.
MINT CHOCOLATE CAKE {MINT & CHOCOLATE FROSTING ...
From tastesoflizzyt.com
5/5 (1)Total Time 1 hr 25 minsCategory DessertCalories 530 per serving
- For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
- In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. Batter will be very thin.
- Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
HOW TO MAKE MINT CHOCOLATE CHIP CAKE (WITH PICTURES ...
From wikihow.com
100% (1)Estimated Reading Time 7 minsCategory Chocolate Cakes
CHOCOLATE HAZELNUT SHEET CAKE - FOOD & SWINE
From foodandswine.com
Estimated Reading Time 3 mins
- Preheat oven to 350 degrees F. Combine dry ingredients in a large bowl. Add oil, vinegar and vanilla. Pour hot coffee and AE Chocolate Hazelnut Milk over top, whisk well until smooth. Pour in greased 12×17 sheet pan. Bake for 18-23 minutes until toothpick comes out mostly clean. Remove from oven, let cool at least 30 minutes before frosting. Garnish with 1/2 cup chopped hazelnut chocolate, if desired.
- Combine all ingredients and whisk until smooth. If too stiff, add a tiny bit more milk, if too loose, add a bit more powdered sugar.
MINT CHOCOLATE CAKE {EASY THREE LAYER CAKE RECIPE WITH ...
From thebestcakerecipes.com
Reviews 3Estimated Reading Time 5 minsServings 15Total Time 1 hr 10 mins
- Preheat oven to the temperature that is listed on the cake mix. Grease 3 9-inch round pans with shortening and then coat them with a light coating of flour.
- In a stand mixer bowl, with the mixer on medium speed, whip the butter for 2 minutes until it is almost white in color. Add in the powdered sugar, peppermint and 3 tablespoons milk. Beat on low speed for 3-5 minutes, adding in the last tablespoon of milk if the buttercream needs to be thinner. Add in green food coloring and mix well until you achieve the desired color.
MINT CHOCOLATE CHIP SHEET CAKE - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
5/5 (24)Uploaded 2020-02-13Category DessertPublished 2020-05-15
EASY MINT CHOCOLATE SHEETCAKE RECIPE - PASTRY CHEF ONLINE
MINT CHOCOLATE CAKE - EASY DESSERT
From easydessert.org
Estimated Reading Time 1 min
MINT CHOCOLATE CAKE ROLL - MY RECIPE CONFESSIONS
From myrecipeconfessions.com
Estimated Reading Time 3 mins
CHOCOLATE MINT LAYER CAKE - A LOVE LETTER TO FOOD
From alovelettertofood.com
Servings 12Estimated Reading Time 3 minsCategory DessertTotal Time 1 hr 20 mins
WHITE CHOCOLATE AND PEPPERMINT SHEET CAKE - BROWN SUGAR ...
From bsugarmama.com
Category DessertTotal Time 1 hrEstimated Reading Time 6 mins
MELT-IN-YOUR-MOUTH MINT CHOCOLATE CAKE. - HOW SWEET EATS
From howsweeteats.com
Estimated Reading Time 3 mins
CHRISTINA TOSI UPGRADES STORE-BOUGHT CAKE WITH 2 EASY HACKS
From today.com
CHOCOLATE MINT SHEET CAKE RECIPES
From tfrecipes.com
CHOC MINT PARTY CAKE THE CHEESECAKE SHOP
From cheesecake.com.au
TRIPLE CHOCOLATE MINT CAKE - WITH CHOCOLATE GANACHE FROSTING
From pinterest.com
CHOCOLATE MINT COOKIE SHEET CAKE - CAKE PROS
From cakepros.com
PEPPERMINT CHOCOLATE CAKE | COMMUNITY RECIPES | NIGELLA'S ...
From nigella.com
CHOCOLATE MINT CAKE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CHOCOLATE MINT SHEET CAKE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
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