Chocolate Mint Layer Cake |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 12 |
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With its rich chocolate icing and minty whipped cream filling, this cake makes a fitting finale to a special meal.Jean Portwine, Recluse, Wyoming More Chocolate Icing Recipes » Ingredients:
1/2 cup butter, softened |
1-3/4 cups sugar |
3 eggs |
4 ounces unsweetened chocolate, melted and cooled |
1 teaspoon vanilla extract |
1-3/4 cups king arthur unbleached all-purpose flour |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup 2% milk |
1/2 cup water |
filling: |
1 cup heavy whipping cream |
3 tablespoons confectioners' sugar |
1/8 teaspoon peppermint extract |
3 to 4 drops green food coloring, optional |
icing: |
1 cup (6 ounces) semisweet chocolate chips |
1/4 cup butter, cubed |
1/3 cup evaporated milk |
1 teaspoon vanilla extract |
1-1/2 cups confectioners' sugar |
Directions:
1. Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside.
2. 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.
3. Pour into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
4. 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.
5. 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. Yield: 12 servings.
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