Pillsbury Chocolate Mint Cream Cake Food

CREAMY CHOCOLATE-MINT PIE

Steps:

• Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
• Meanwhile, in 2-quart saucepan, stir together milk and pudding mix. Cook over medium heat 7 to 9 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Stir in chocolate chips until melted and smooth. Pour into medium bowl. Place plastic wrap directly over surface of pudding. Refrigerate about 1 hour or just until cooled.
• In medium bowl, beat cream cheese, powdered sugar and peppermint extract with electric mixer on medium speed, or mix well with spoon until smooth. Beat in 1/2 cup of the whipped topping. Tint with food color to desired color. Spread in bottom of cooled baked shell.
• Stir cooled pudding mixture; spoon and spread evenly over cream cheese layer. Cover loosely with plastic wrap. Refrigerate at least 4 hours until set.
• When ready to serve, remove plastic wrap. In small bowl, place remaining 1/2 cup whipped topping. Tint with food color to desired color. Top each serving with a dollop of whipped topping. Chop mints, and sprinkle over whipped topping. Store loosely covered in refrigerator.

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.

CREAM CHEESE CANDY CANE COOKIES- PILLSBURY

Steps:

• Preheat oven to 350.
• In large bowl, combine butter, cream cheese, egg; blend well.
• Add cake mix; mix until well blended.
• Divide dough in half.
• Add coloring to half of dough; blend well for even red color.
• For each cookie, measure 1 teaspoon white and 1 teaspoon red dough.
• Roll out each into 4 inch ropes.
• Place ropes side by side.
• Lightly roll together; twist.
• Place 2 inches apart on ungreased cookie sheet; shape each to resemble a candy cane.
• Bake at 350 for 7 to 9 minutes.
• Immediately remove from cookie sheets.

CHOCOLATE MINT LAYER CAKE

Steps:

• Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside. , In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with milk and water, beating well after each addition. , Pour into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second layer., For icing, in a microwave, melt chips and butter; stir until smooth. Cool slightly. Beat in evaporated milk and vanilla. Gradually beat in confectioners' sugar until smooth. Frost and decorate cake. Chill 2 hours before slicing.

CAKE MIX CHOCOLATE-MINT COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat cake mix, brown sugar, eggs, oil, water and peppermint extract with electric mixer on medium speed until smooth. Stir in baking chips and chocolate chips.
• Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart.
• Bake 10 to 12 minutes or until centers are set. Cool 2 minutes; remove from cookie sheets to cooling racks.

PILLSBURY BAKE OFF GERMAN CHOCOLATE COOKIES

Steps:

• In saucepan combine sugar, milk,1/2 cup butter, vanilla and egg yolks. Blend well. Cook over medium heat 10-13 minutes or until thickened, stirring frequently.
• Remove from heat, stir in coconut and pecans. Cool to room temperature.
• Reserve 1 1/4 cup frosting on the side.
• In a large bowl combine remaining frosting, cake mix, and 1/3 cup melted butter. Stir until thoroughly moistened.
• Shape dough into 1 inch balls. Refrigerate 6-8 hours for best result.
• Place dough balls 2 inches apart on ungreased cookie sheet. Make indentation in center of each ball. Fill indentation with 1/2 teaspoon of reserved frosting.
• Bake for 10-13 minutes in preheated 350 degree oven.
• Cool on cookie sheet for 5 minutes, then remove to wire rack to cool completely.
• To freeze place completely cooled cookies in tupperware container, with waxed paper between layers. To defrost place on serving tray and loosely cover with plastic wrap allowing some air flow at sides.