Andes Mint Chocolate Cake Recipe 45

ANDES CANDIES CHOCOLATE MINT CHEESECAKE

Steps:

• For the CRUST: Mix crumbs and 3 tablespoons sugar in small bowl.
• Add butter, mixing well.
• Press on bottom of 9-inch springform pan.
• BAKE at 325* (F) for 10 minutes.
• For the FILLING: Beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended.
• Add eggs and vanilla, mixing on low until well combined, do NOT overmix.
• Stir in 1 package of chopped Andes Candies (28 pieces) and pour into crust.
• BAKE: 325* (F) for 1 hour and 5 minutes or until center is almost set.
• Run a knife between pan and cheesecake.
• Set cake on cooling rack till room temperature.
• Remove sides of pan.
• For TOPPING:.
• Set aside 10 or 12 Andes candies for decorating cake top.
• In a microwavable bowl, mix remaining candies with cream (or milk).
• On high, microwave 45 seconds.
• Stir till candies melt and mixture is smooth.
• Spread over cheesecake and let drizzle down sides.
• Decorate with reserved Andes Candies.
• REFRIGERATE, at least, 3 hours or until serving time.
• Refrigerate any leftovers.

ANDES MINT CHOCOLATE CAKE RECIPE - (4/5)

Steps:

• Cake: Heat oven to 350 degrees. Line the bottom of three 8 inch cake pans with wax paper and spray the sides of the pan with cooking spray. Bring some water to a boil and keep it simmering while you mix the other ingredients. In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined. Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Shake the chopped Andes Mints in a ziploc bag with a tablespoon of flour, until they are lightly coated. Fold the mints into the batter and pour into prepared pans. Bake for 20-23 minutes (until toothpick inserted in center comes out clean). Mint Buttercream Frosting: Mix butter, sugar, vanilla, peppermint and food coloring on low speed in large mixing bowl. Gradually add milk until you reach the desired consistency. Keep covered. Ganache: Place the chocolate chips in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let stand for 1 or 2 minutes. Then slowly stir the mixture until all the chips have completely melted. Stir in the vanilla. Allow the ganache to cool and slightly thicken before you use it. Let it sit at room temperature for a couple hours, or put in the refrigerator if you want to speed things up. Start pouring the ganache over the center of your cake, and slowly move outward in circles. You can actually cut this recipe in half and still have enough to cover the cake. But you will love having leftovers to pour over ice cream, drizzle over cupcakes...so many possibilities! Cover and store refrigerated for up to 2 weeks.

ANDES MINT CHOCOLATE CAKE

Steps:

• Heat oven to 350°F Line the bottom of three eight inch cake pans with wax paper and spray the sides of the pan with cooking spray. Bring some water to a boil and keep it simmering while you mix the other ingredients.
• In a large bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.
• Add 1 cup of the boiling water and carefully stir until it is mixed inches Beat for 1 1/2 minutes with mixer. Shake the chopped Andes Mints in a ziploc bag with a tablespoon of flour, until they are lightly coated. Fold the mints into the batter and pour into prepared pans. Bake for 20-23 minutes (until toothpick inserted in center comes out clean).
• MINT BUTTERCREAM FROSTING:.
• Mix butter, sugar, vanilla, peppermint and food coloring on low speed in large mixing bowl. Gradually add milk until you reach the desired consistency. Keep covered.
• GANACHE:.
• Place chocolate chops in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let stand for 1 or 2 minutes. Then slowly stir the mixture until all the chocolate chips have completely melted. Stir in the vanilla.
• Allow the ganache to cool and slightly thicken before you use it. Let it sit at room temperature for a couple hours, or put in the refrigerator if you want to speed things up. Start pouring the ganache over the center of your cake, and slowly move outward in circles.
• You can actually cut this recipe and still have enough to cover the cake. But you will love having leftovers to pour over ice cream, drizzle over cupcakes -- so many possibilities! Cover and store refrigerated for up to 2 weeks.

ANDES MINT CHOCOLATE POKE CAKE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 13x9 inch baking dish.
• Prepare cake per the package instructions.
• Pour into prepared dish and bake for 20-25 minutes, until a testercomes out clean.
• Remove from the oven and poke holes all over the top of the cake.
• Heat the hot fudge for 30 seconds, until it is relatively smooth.
• Pour over the cake while hot.
• Let cool completely.
• In a bowl mix together pudding mix and 2 cups of milk for 2 minutes.
• Pour over cooled cake.
• Place in the fridge and let stand for about an hour.
• Whip heavy cream to soft peaks.
• Slowly add sugar and mint extract.
• Beat until stiff peaks.
• Add food coloring and stir until combined.
• Spread whipped topping over the top of the cake.
• Sprinkle with chopped candies.
• Store in the fridge.

ANDES MINT CHOCOLATE FUDGE

Steps:

• Add the butter, both sugars, peppermint extract, and milk to a bowl. Beat together until well combined.
• Add the flour, cocoa powder, and salt to the mixture and mix until just combined. Do not over mix.
• Stir in one cup of chopped Andes Mint Chocolates. You can use one cup of Andes Mint Chips instead of chopping the chocolates. Set mixture aside.
• Line a 9″x9″ pan with parchment paper. Press the mixture evenly into the pan, being sure to get into the corners. You can use a small plastic drinking tumbler as a mini rolling pin to even out the surface as much as possible. Set aside.
• Next, add the remaining two cups of chopped chocolates to a microwave safe bowl. Microwave in increments of 30 seconds on half power. Check the chocolate between each increment. Try not to stir it too much, because the brown and the green colours will blend together.
• Once fully melted, pour over the mixture in the pan. Use a spatula to smooth out the chocolate.
• Set aside and let rest for 2-3 hours to set. Cut into squares.

ANDES CHOCOLATE CAKE - DELISH

Steps:

• Let baked cake rounds cool completely.
• For the ganache:
• Pour heavy cream into a large saucepan over medium heat. Bring the heavy cream to a simmer, and once you see tiny bubbles form around the edges, remove from heat.
• Immediately add chocolate chips, whisking until combined.
• Let mixture chill until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.
• For the peppermint buttercream:
• Cream together 4 cups of powdered sugar, the butter, and the peppermint extract in a large bowl until light and fluffy, adding more powdered sugar (up to 5 cups total) if the frosting is too loose.
• Add 4 drops of food coloring and stir until evenly combined. Add more (up to 6 drops total) until you reach your desired color.
• To assemble the cake:
• Top one round cake with all of the peppermint buttercream, then place the second cake on top of it.
• Frost the top and sides of the with ganache.
• Garnish the bottom of the cake with Andes mints.
• Top with chopped mints.