Chocolate Glacier Cake Recipe

Name: Chocolate Glacier Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 strong peppermint-flavored mints; 1/2 cup boiling water; 4 squares BAKER'S Unsweetened Chocolate; 1/2 cup (1 stick) butter or margarine; 2 cups sugar; 1 cup KRAFT Real Mayo Mayonnaise; 2 eggs, slightly beaten; 1/2 cup milk; 2 cups flour; 1 tsp. CALUMET Baking Powder; 1 tsp. baking soda; 1 tub ( 8 oz.) COOL WHIP Whipped Topping, thawed; 10 OREO DOUBLE DELIGHT Mint 'n Creme Chocolate Sandwich Cookies, crushed

Servings: persons

8 strong peppermint-flavored mints
1/2 cup boiling water
4 squares BAKER'S Unsweetened Chocolate
1/2 cup (1 stick) butter or margarine
2 cups sugar
1 cup KRAFT Real Mayo Mayonnaise
2 eggs, slightly beaten
1/2 cup milk
2 cups flour
1 tsp. CALUMET Baking Powder
1 tsp. baking soda
1 tub ( 8 oz.) COOL WHIP Whipped Topping, thawed
10 OREO DOUBLE DELIGHT Mint 'n Creme Chocolate Sandwich Cookies, crushed

1
Preheat oven to 350F.
2
Grease and flour 13x9-inch baking pan.
3
Add mints to boiling water; stir until mints are completely dissolved.
4
Microwave chocolate and butter in medium bowl on HIGH 1 minute; stir until chocolate is completely melted and mixture is well blended.
5
Add mint mixture, sugar, mayo, eggs and milk; mix well.
6
Mix flour, baking powder and baking soda in large mixing bowl.
7
Add chocolate mixture; beat with electric mixer on low speed 30 seconds, scraping bowl frequently.
8
Beat on medium speed 2 minutes.
9
Pour into prepared pan.
10
Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
11
Cool completely.
12
Frost with whipped topping just before serving; sprinkle with crushed cookies.
13
Store leftover cake in refrigerator.

3546

kcal

Calories

213

Fat

371

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 strong peppermint-flavored mints, 1/2 cup boiling water, 4 squares BAKER'S Unsweetened Chocolate, 1/2 cup (1 stick) butter or margarine, and more.

Yes, Chocolate Glacier Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Glacier Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions