Mint-Frosted Chocolate Cake Recipe

Name: Mint-Frosted Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs, room temperature; 1-1/2 cups water; 1 cup canola oil; 1 cup sour cream; 2 tablespoons white vinegar; 1 teaspoon vanilla extract; 2-1/2 cups sugar; 2 cups all-purpose flour; 3/4 cup baking cocoa; 2 teaspoons baking soda; 1 teaspoon salt; 1 package (8 ounces) cream cheese, softened; 1/2 cup butter, softened; 5 cups confectioners' sugar; 3/4 teaspoon mint extract; 2 to 3 drops green food coloring; 24 mint Andes candies, chopped; 8 ounces semisweet chocolate, coarsely chopped; 1/2 cup half-and-half cream; 2 tablespoons light corn syrup; Additional mint Andes candies, chopped, optional

Servings: persons

2 large eggs, room temperature
1-1/2 cups water
1 cup canola oil
1 cup sour cream
2 tablespoons white vinegar
1 teaspoon vanilla extract
2-1/2 cups sugar
2 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
5 cups confectioners' sugar
3/4 teaspoon mint extract
2 to 3 drops green food coloring
24 mint Andes candies, chopped
8 ounces semisweet chocolate, coarsely chopped
1/2 cup half-and-half cream
2 tablespoons light corn syrup
Additional mint Andes candies, chopped, optional

1
Preheat oven to 350u00b0. Line bottom of three greased 8-in. round baking pans with parchment paper; grease paper.
2
In a large bowl, beat eggs, water, oil, sour cream, vinegar, and vanilla until well blended. In another bowl, whisk sugar, flour, cocoa, baking soda and salt; gradually beat into egg mixture.
3
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4
In a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar until smooth. Beat in mint extract and food coloring.
5
Place one cake layer on a serving plate; spread with 2/3 cup mint frosting. Sprinkle with half of the mints. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate until set.
6
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in corn syrup. Cool slightly, stirring occasionally. Pour over cake and quickly spread to edges. If desired, top with additional mints. Refrigerate until serving.

2932

kcal

Calories

148

Fat

397

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 2 large eggs, room temperature, 1-1/2 cups water, 1 cup canola oil, 1 cup sour cream, and more.

Yes, Mint-Frosted Chocolate 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.

Mint-Frosted Chocolate Cake

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