Mint Chocolate Icebox Cake Recipe

Name: Mint Chocolate Icebox Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups (350 ml) all-purpose flour; 1 tbsp (15 ml) instant coffee granules; 1-1/2 tsp (7 ml) baking soda; 1-1/4 cups (300 ml) unsweetened cocoa; 1 cup (225 ml) pureed prunes; 1/2 cup (125 ml) water; 3/4 tsp (4 ml) salt; 1/4 tsp (1 ml) peppermint extract; 1 1 lb (.5 kg). box powdered sugar; 3 eggs; 3/4 cup (175 ml) boiling water; vegetable cooking spray; 2 cups (475 ml) frozen reduced calorie whipped topping, thawed

Servings: persons

1-1/2 cups (350 ml) all-purpose flour
1 tbsp (15 ml) instant coffee granules
1-1/2 tsp (7 ml) baking soda
1-1/4 cups (300 ml) unsweetened cocoa
1 cup (225 ml) pureed prunes
1/2 cup (125 ml) water
3/4 tsp (4 ml) salt
1/4 tsp (1 ml) peppermint extract
1 1 lb (.5 kg). box powdered sugar
3 eggs
3/4 cup (175 ml) boiling water
vegetable cooking spray
2 cups (475 ml) frozen reduced calorie whipped topping, thawed

1
Combine flour, coffee granules and soda in bowl; stir well and set aside.
2
Set aside 3/4 cup (175 ml) cocoa.
3
Combine remaining 1/2 cup (125 ml) cocoa, 2/3 cup (150 ml) prunes, cold water, salt, sugar, and extract.
4
Beat on medium speed until smooth.
5
Add remaining 1/3 cup (80 ml) prunes, eggs, and reserved 3/4 cup (175 ml) cocoa to bowl.
6
Gradually add flour mixture, beat on slow speed until smooth.
7
Stir in hot water.
8
Spray vegetable cooking spray into 13 x 9 inch baking pan.
9
Add batter to pan.
10
Bake at 350 degrees (175 C.) for 35-40 minutes.
11
Fold whipped topping into reserved 3/4 cup (175 ml) cocoa; spread over cake.
12
Cover and chill.

750

kcal

Calories

Fat

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

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: 1-1/2 cups (350 ml) all-purpose flour, 1 tbsp (15 ml) instant coffee granules, 1-1/2 tsp (7 ml) baking soda, 1-1/4 cups (300 ml) unsweetened cocoa, and more.

Yes, Mint Chocolate Icebox 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!

Mint Chocolate Icebox Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions