CHOCOLATE MINT SUNDAE CAKE (1949)
Categories Vintage dessert recipes
Number Of Ingredients 10
Steps:
- Sift the flour, sugar, cocoa, baking soda, cream of tartar, and salt in a mixing bowl; drop in shortening, then add a 3/4 cup of the milk, then the vanilla extract, and beat for 200 strokes (2 minutes by hand or on a mixer at low speed). Scrape the bowl and spoon or beater.
- Add the remaining milk and eggs and beat for 200 strokes.
- Bake in two deep 8-inch greased layer pans in a moderate oven (350 F) for 30-40 minutes.
- Spread the green mint frosting (recipe below) between the layers and on the top and sides of the cake. Decorate the top with little "rivers and pools" of melted, cooled chocolate (1/2 teaspoon of shortening and 1/2 ounce of chocolate).
Nutrition Facts : Calories 216 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 396 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CHOCOLATE-MINT LOVE CAKE WITH MINT GANACHE
Provided by Valerie Bertinelli
Categories dessert
Time 1h55m
Yield 18 servings
Number Of Ingredients 12
Steps:
- For the cake: Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with canola spray.
- Prepare the boxed cake batter according to the package directions, adding the peppermint extract. Spread evenly in the prepared pan and set aside.
- Combine the ricotta, mascarpone, sugar, eggs and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread so the top is completely white.
- Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 65 minutes. Remove from the oven and let cool 20 minutes.
- For the ganache: Combine the chocolate chips, cream, corn syrup and peppermint extract in the top of a double boiler. Gently stir the mixture until the chocolate melts and the ganache becomes very smooth.
- Spread the ganache evenly over the cooled cake and let stand 10 minutes to set. Cut the cake into 18 squares.
BIG DADDY'S MINT SUNDAE
Steps:
- Place 2 scoops ice cream into 4 bowls. Sprinkle the cookie pieces and mint candies around the ice cream in the bowls and drizzle each sundae with marshmallow and chocolate sauces. Garnish with whipped cream and mint leaves. Serve immediately.
MINT SUNDAE
Make and share this Mint Sundae recipe from Food.com.
Provided by Ceezie
Categories Frozen Desserts
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Layer as listed in a glass or bowl.
Nutrition Facts : Calories 121.8, Fat 2, SaturatedFat 0.6, Cholesterol 0.3, Sodium 80.5, Carbohydrate 16.9, Fiber 0.5, Sugar 11.1, Protein 0.9
MINT CHOCOLATE COOKIE DOME CAKE RECIPE BY TASTY
This Mint Chocolate Cookie Dome is quick to assemble and will have everyone talking. The cookies give crunch on the outside, the brownie serves as a soft chewy base, and the mousse inside perfectly balances mint flavor and sweetness. Serve it at a fun dinner party or even a St. Patrick's Day celebration.
Provided by Katie Aubin
Categories Desserts
Time 6h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚F (180˚C).
- Prepare the brownie batter according to the package instructions. Pour the batter into a greased 9-inch (22 cm) round cake pan. Bake according to the package instructions, about 30 minutes, until a knife inserted in the center comes out clean. Let cool completely.
- In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Fold in the peppermint extract, sugar, and green food coloring with a rubber spatula until incorporated.
- In a medium bowl, pour the hot heavy cream over the white chocolate chips. Let sit for 1 minute, then stir with a rubber spatula until smooth. Fold the white chocolate mixture into the whipped cream until no streaks remain. Fold in the mini chocolate chips and crushed mint chocolate cookies.
- Line a 10-inch (25 cm) diameter bowl with the whole mint chocolate cookies. Carefully pour the whipped cream mixture over the cookies and spread evenly. Place the brownie upside down on top and lightly press into the cream.
- Cover and freeze until solid, at least 5 hours or overnight.
- Invert the bowl onto a serving plate and let the the ice cream dome to release from the bowl. Slice and serve, garnished with fresh mint.
- Enjoy!
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