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
Nutrition Facts : Calories 610 calories, Carbohydrate 91 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 280 milligrams sodium, Sugar 75 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CHOCOLATE MINT WHIPPED CREAM
Make and share this Chocolate Mint Whipped Cream recipe from Food.com.
Provided by Alia55
Categories Low Protein
Time 10m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Whip cream till peaks form.
- Add extract and chocolate sauce.
Nutrition Facts : Calories 153.7, Fat 15.1, SaturatedFat 9.3, Cholesterol 54.4, Sodium 31.6, Carbohydrate 4.1, Fiber 0.1, Sugar 1.6, Protein 1
STRAWBERRIES WITH MINT WHIPPED CREAM
These looked so beautiful that I wanted to save them, where else? I want to serve these later in summer when we have an appreciation day for all our nursing staff! Everyday Food, June 2008.
Provided by Manami
Categories Beverages
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, bring sugar, mint, and 2 tablespoons water to a boil.
- Remove from heat; steep 15 minutes.
- Strain through a fine-mesh sieve into a measuring cup, pressing to extract as much liquid as possible.
- Discard solids.
- Let cool (makes about a cup).
- Meanwhile, in a large bowl, whip cream until stiff peaks form.
- Gently fold in cup of a syrup (store any remaining syrup); if needed, re-whip cream to stiffen.
- Starting with strawberries, spoon alternating layers of strawberries and cream into four serving glasses. (You can use martini glasses or champagne flutes.).
- Top each with a mint sprig and chopped toasted almonds (optional).
- *You can also use the mint syrup to sweeten iced tea or lemonade. For a bracing cocktail, add a splash to a glass filled with seltzer, vodka, and lemon.
Nutrition Facts : Calories 337, Fat 24.9, SaturatedFat 13.9, Cholesterol 81.5, Sodium 42.7, Carbohydrate 28.6, Fiber 4.6, Sugar 19.9, Protein 3.7
STRAWBERRY SHORTCAKES WITH MINT AND WHIPPED CREAM
Categories Cake Milk/Cream Dessert Bake Strawberry Mint Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Make biscuits:
- Preheat oven to 375°F. Line baking sheet with parchment paper. Blend flour, 4 tablespoons sugar, baking powder, and salt in processor 5 seconds. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 cup cream and orange peel. Process just until moist clumps form. Gather dough into ball; gently knead 5 turns. Roll out dough on floured surface to 3/4-inch-thick round. Using 3-inch-diameter cutter, cut out 3 rounds. Gather dough and reroll as needed to make 3 more 3-inch rounds. Arrange rounds on prepared sheet. Brush with 2 tablespoons cream; sprinkle with 1 tablespoon sugar.
- Bake biscuits until pale golden and tester inserted into center comes out clean, about 20 minutes. Cool 15 minutes. (Can be made 2 hours ahead.)
- Make berries and cream:
- Combine berries, 1/2 cup sugar, mint, and orange peel in medium bowl; stir to blend. Let stand at least 30 minutes and up to 2 hours, stirring occasionally.
- Combine cream, vanilla, and remaining 3 tablespoons sugar in large bowl. Whisk until soft peaks form.
- Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 6 bowls. Top each with berries, then sweetened whipped cream and biscuit top.
MINT WHIPPED CREAM
This recipe originally accompanied [Chocolate Mint Layer Cake](/recipes/food/views/101355) .
Yield Makes about 6 cups
Number Of Ingredients 3
Steps:
- Beat cream, sugar and peppermint extract in large bowl until stiff peaks form.
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MINT WHIPPED CREAM - CHEERFUL COOK
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Ratings 1Calories 170 per servingCategory Dessert
- Combine sugar, water, and mint leaves in a small sauce pan and bring to a boil. Cook and stir the mixture until the sugar has fully dissolved. About five minutes. Pour the syrup through the sifter and remove the mint syrup from the stovetop. Put the syrup into the refrigerator. Let it cool completely.
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