CHOCOLATE MINT CAKE ROLL
Folks will "ooh" and "aah" when you set this fancy dessert on the table! It looks like an old-time yule log, has a minty whipped cream filling, and is slathered in fudgy frosting topped with chocolate curls. An awesome finale!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to yolk mixture and mix well. In another large bowl, beat egg whites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gradually fold into batter., Line a greased 15x10x1-in. baking pan with waxed paper. Spread batter evenly in pan. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool on a wire rack., For filling, in a small bowl, beat the cream, confectioners' sugar, extract and food coloring until stiff peaks form. Fold in chocolate chips. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter., For frosting, in a small bowl, cream butter, confectioners' sugar, cocoa, milk and extracts. Frost cake roll. Refrigerate until serving. Decorate with chocolate curls.
Nutrition Facts : Calories 382 calories, Fat 18g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 151mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE MINT LAYER CAKE
With its rich icing and minty whipped cream filling, this chocolate mint cake makes a fitting finale to a special meal. - Jean Portwine, Recluse, Wyoming
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 21
Steps:
- Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside. , 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. , Pour into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., 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., 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.
Nutrition Facts : Calories 532 calories, Fat 27g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 333mg sodium, Carbohydrate 71g carbohydrate (54g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE MINT CAKE SQUARES
Delicious! The combination of mint and chocolate is always a sure-fire pleaser.
Provided by Sally
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time P1DT2h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease one 13x 9-inch baking pan.
- Cream 1/2 cup butter with 1 cup white sugar. Beat in the eggs one at a time, mixing after each until fully incorporated. Stir in the chocolate syrup and vanilla. Mix in the flour and salt; stir until just combined. Pour the batter into the prepared pan.
- Bake in the preheated oven until a tester comes out clean, about 30 minutes. Let cake cool completely before frosting.
- To Make Mint Layer: Combine the confectioners' sugar and 1/2 cup butter; beat with an electric mixer until smooth. Pour in the creme de menthe syrup; blend until incorporated. Spread over the top of the cooled cake.
- To Make The Chocolate Glaze: Melt the chocolate chips and 6 tablespoons butter together over low heat or in a microwave, stirring every 30 seconds. Let cool slightly, then spread over top of the mint layer. Chill cake for at least 3 hours or overnight. Cut into small blocks to serve. Keep cake refrigerated.
Nutrition Facts : Calories 588.4 calories, Carbohydrate 81.2 g, Cholesterol 117.9 mg, Fat 27.5 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 16.6 g, Sodium 299.3 mg, Sugar 63.5 g
CHEF
These bars are great at the holidays with their festive green mint layer. They have a cake-like first layer, then mint, then dark chocolate on top. Keep these refrigerated or frozen until about an hour before serving.
Provided by By Chef | February 19, 2016 12:00 pm Follow @FoodChannel !function(d,s,id){var js,fjs=d.getElementsB
Time 45m
Yield -
Number Of Ingredients 12
Steps:
- 1 Heat oven to 350; grease 13 x 9 pan. Combine 1 cup flour, 1 cup sugar, 1/2 cup melted butter, 4 eggs and 1 1/2 cup chocolate syrup (16 ounce can). Beat until smooth. Pour into prepared pan and bake for 30 minutes. Cool completely. 2 While cooling, prepare the following mixture: 2 cups confectioner's sugar, 1/2 cup melted butter, 1 tablespoon water, 3/4 teaspoon mint extract and 3 drops green food coloring. Beat until smooth, then spread over the top of the chocolate cake layer. Let set. 3 Meanwhile, prepare the following: 6 tablespoons butter and 1 cup semi-sweet chocolate chips OR one bag mint chocolate chips. Melt together in the microwave or in a double boiler and spread over the mint layer. Chill the dessert at least one hour then cut into squares to serve. If you chill longer, you may need to let it set out before cutting.
MINT CHOCOLATE-CHIP CAKE
Mint-chocolate-chip devotees will relish this dessert: The ice cream serves as both filling and frosting; the sole diversion is the chocolate cake. You may alternate layers of green and white ice cream as we did in this striped cake, but using simply one or the other is just as delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 3
Steps:
- Trim cake layers to 6-inch squares. Slice each layer in half horizontally, making a total of 4 layers. Cut a 6-inch square of cardboard or foam; set aside.
- Microwave green ice cream until softened, about 20 seconds. Transfer ice cream to a medium mixing bowl, and stir with a rubber spatula. Place in the freezer. Microwave white ice cream until softened, about 20 seconds, and transfer to another mixing bowl. Stir with a rubber spatula.
- Place one cake layer on the cardboard. Using an offset spatula, spread 2 cups white ice cream over the cake. Place another cake layer on top of ice cream. Place cake and bowl of white ice cream in the freezer for 20 minutes.
- Remove the cake and the bowl of green ice cream from the freezer. Stir ice cream with the spatula to soften. With the spatula, evenly spread 2 cups green ice cream over cake. Place a third cake layer on top. Return the cake and the bowl of green ice cream to the freezer for 20 minutes more.
- Remove the cake and the bowl of white ice cream from the freezer, and spread the remaining 2 cups white ice cream over the top; place the fourth cake layer on top of the white ice cream. Return the cake to the freezer for 20 minutes more.
- Remove the cake and bowl of green ice cream from freezer, and spread 2 cups green ice cream over top. Return cake and ice cream to freezer, and chill the cake until firm, about 1 hour.
- Remove the cake and remaining 2 cups green ice cream from freezer. Using a long serrated knife, trim 1/4 inch from all sides of the cake, making them even. Using an icing spatula, quickly spread the remaining green ice cream around the sides of the cake. Return the cake to freezer; freeze until completely hardened.
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MINT CHOCOLATE SQUARES - RECIPE GIRL®
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Cuisine AmericanTotal Time 55 minsCategory DessertCalories 320 per serving
- In a medium bowl, use an electric mixer to beat the flour, sugar, butter, eggs and chocolate syrup until smooth. Pour into the prepared pan and bake 25 to 30 minutes, or until cooked in the middle. Cool completely.
- Use an electric mixer to combine the powdered sugar, butter, water, mint extract, and green food coloring. Spread evenly over the cooled cake. Chill.
- In a medium glass bowl, microwave on high the butter and chocolate chips until melted (or heat on low in a small saucepan on the stove). Stir until smooth. Pour the chocolate topping on top of the mint layer. Spread evenly. Cover and chill. Cut into squares when firm. Keep squares refrigerated until ready to serve.
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- Melt chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes). Stir until smooth.
- Beat softened butter and brown sugar at medium speed with an electric mixer about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
- Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Spoon batter evenly into 2 greased and floured 10-inch round cake pans.
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- Blend together the dates and coconut oil until the pieces of dates are all smaller than the size of a raisin.
- Mix together the coconut and oats with the dates and coconut oil, and press into a 9 x 13” cake pan.
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