Chocolate Mint Cream Cake Recipes

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CHOCOLATE MINT LAYER CAKE



Chocolate Mint Layer Cake image

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

1/2 cup butter, softened
1-3/4 cups sugar
3 large eggs
4 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup 2% milk
1/2 cup water
FILLING:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/8 teaspoon peppermint extract
3 to 4 drops green food coloring, optional
ICING:
1 cup semisweet chocolate chips
1/4 cup butter, cubed
1/3 cup evaporated milk
1 teaspoon vanilla extract
1-1/2 cups confectioners' sugar

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.

MINT-CHOCOLATE ICE CREAM CAKE



Mint-Chocolate Ice Cream Cake image

You can easily-and economically-make ice cream cake at home! Plus, it can be made in advance.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h50m

Yield 16

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix
Water, butter and eggs called for on cake mix box
6 cups green mint-flavored ice cream with chocolate chips or chocolate swirl, slightly softened
1 1/2 cups whipping cream
2 tablespoons powdered sugar
4 drops green food color

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.
  • Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.
  • Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.
  • On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.
  • In medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

Nutrition Facts : Calories 330, Carbohydrate 35 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 21 g, TransFat 1/2 g

MINT CHOCOLATE CHIP ICE CREAM CAKE



Mint Chocolate Chip Ice Cream Cake image

With just a 9-by-13 pan, a spoon and four store-bought ingredients, you can make an ice cream cake that's creamy, crunchy and fudgy in every bite. It starts with crushed chocolate-mint cookies that are covered with mint chocolate chip ice cream. Next, it's topped with a layer of ice cream sandwiches, with their cakey cookies and vanilla ice cream. Follow that with more mint chip ice cream, and you've made a six-layer cake without breaking a sweat. Feel free to experiment here: Swap out the mint cookies for snickerdoodles, pretzels or broken waffle cones, and the mint-chip ice cream for coffee, peanut butter or strawberry ice cream - or any combination that sounds good to you. Slice the cake into pieces big or small, then drizzle them with hot fudge or Magic Shell. This cake serves a crowd, but you can halve the ingredients and build it in an 8-by-8-inch pan for a smaller group.

Provided by Ali Slagle

Categories     cakes, ice creams and sorbets, dessert

Time 2h30m

Yield One 9-by-13-inch cake (15 to 18 servings)

Number Of Ingredients 4

2 cups coarsely crushed crisp chocolate-mint or chocolate cookies (about 10 ounces)
2 (1.5-quart) cartons or 6 pints mint chocolate chip ice cream
12 full-size rectangular ice cream sandwiches
Store-bought or homemade hot fudge sauce or Magic Shell, for serving

Steps:

  • Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
  • Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
  • Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
  • Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
  • To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.

MINT AND CHOCOLATE ICE CREAM CAKE



Mint and Chocolate Ice Cream Cake image

This ganache-covered cake is great with mint or mint chip ice cream.

Provided by Food Network Kitchen

Time 5h

Yield 8

Number Of Ingredients 7

6 tablespoons unsalted butter, melted, plus more for buttering the pan
9 ounces chocolate wafer cookies, crushed
4 cups chocolate ice cream (1 quart), softened
4 cups mint or mint chip ice cream (1 quart), softened
8 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
1/4 cup crushed mint chocolate wafer cookies

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-inch spring-form pan and line the bottom with parchment.
  • Combine the melted butter with the wafer cookies in a medium bowl. Press the mixture into the bottom and almost up the entire side of the prepared pan. Bake for 10 minutes, let cool completely before using.
  • Scoop the chocolate and mint ice creams onto the cookie layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge, then unhinge the spring-form and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a serving plate on the bottom and invert once more (so the cookie layer is on the bottom). Keep in the freezer until ready to frost.
  • Put the chocolate in a medium heatproof bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using.
  • Frost the top and sides of the cake with the ganache and top with the wafer cookies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving.

CHOCOLATE MINT CREAM CAKE



Chocolate Mint Cream Cake image

This recipe is fun and I had a lot of fun 'dreaming' this one up. It's easy, but very impressive when serving.-Patty Thompson, Jefferson, Iowa

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 14 servings.

Number Of Ingredients 14

1 package white cake mix (regular size)
1 cup water
1/2 cup canola oil
3 large eggs
1/2 teaspoon peppermint extract
1 cup crushed mint creme Oreo cookies
TOPPING:
2 packages (3.9 ounces each) instant chocolate pudding mix
1/3 cup confectioners' sugar
1-1/2 cups cold 2% milk
1/2 to 1 teaspoon peppermint extract
1 carton (12 ounces) frozen whipped topping, thawed
1/2 cup crushed mint creme Oreo cookies
15 mint Andes candies

Steps:

  • In a large bowl, combine the cake mix, water, oil, eggs and extract; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Fold in crushed cookies. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For topping, combine the dry pudding mixes, confectioners' sugar, milk and extract until thickened. Fold in whipped topping and crushed cookies., Place one cake layer on a serving plate; spread with topping. Repeat layers twice. Frost sides of cake with remaining topping. , Chop eight candies; sprinkle over center of cake. Cut remaining candies in half; garnish each serving with a half candy. Store in the refrigerator.

Nutrition Facts : Calories 492 calories, Fat 23g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 574mg sodium, Carbohydrate 67g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE MINT-WHIPPED CREAM CAKE RECIPE (1968)



Chocolate mint-whipped cream cake recipe (1968) image

Provided by Click Americana

Categories     Vintage dessert recipes

Time 2h

Number Of Ingredients 19

1-1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup softened butter or margarine
1-1/4 cups sugar
2 eggs
1/2 cup sifted unsweetened cocoa
1 cup hot water
2 cups heavy cream
1 tablespoon sugar
3 teaspoons peppermint extract
Green food coloring
2 squares unsweetened chocolate, melted
2 cups sifted confectioners' sugar
2 tablespoons hot water
1 egg
1/4 cup softened butter or margarine
1/2 teaspoon vanilla

Steps:

  • Start this recipe by heating the oven to 350 degrees F.
  • Grease and flour three 8-inch layer-cake pans.
  • Sift flour, soda, salt, and baking powder together; set aside.
  • Beat butter or margarine, sugar, and eggs, at high speed in large bowl of electric mixer about 3 minutes or until light and fluffy.
  • Combine cocoa and water.
  • Add flour mixture alternately with cocoa mixture at low speed, beginning and ending with flour. Beat just until smooth.
  • Pour into prepared pans.
  • Bake 25 to 30 minutes or until cake springs back when lightly pressed with fingertip.
  • Cool in pans 10 minutes; remove from pans. Cool on wire racks.
  • While the cakes cool, make the filling: combine cream, sugar, peppermint extract, and enough food coloring to tint a pale green in medium-size bowl.
  • Whip just until soft peaks form using rotary beater or electric mixer.
  • Place one cake layer on cake plate.
  • Spread half the whipped-cream filling over layer.
  • Place second cake layer over filling; spread with remaining filling. Top with third layer.
  • Refrigerate 1 hour to allow whipped cream to become more firm.
  • Finally, make the frosting; starting by combining melted chocolate, sugar, and hot water in small bowl.
  • Beat until smooth and well blended.
  • Add egg, butter or margarine, and vanilla.
  • Continue to beat until frosting is thick.
  • Set bowl of frosting in ice water.
  • Beat with wooden spoon until frosting is of spreading consistency

Nutrition Facts : Calories 610 calories, Carbohydrate 91 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 280 milligrams sodium, Sugar 75 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

PILLSBURY CHOCOLATE MINT CREAM CAKE



Pillsbury Chocolate Mint Cream Cake image

Make and share this Pillsbury Chocolate Mint Cream Cake recipe from Food.com.

Provided by MoreWithLessMom

Categories     Dessert

Time 1h45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 12

cake
1 (18 ounce) package devil's food cake mix, pillsbury plus
1 cup water
1/2 cup oil
1/4 cup creme de menthe or 1/4 cup syrup
3 eggs
frosting
1 (12 ounce) can frosting, pillsbury vanilla frosting supreme
1 teaspoon mint extract
2 drops green food coloring, if desired
8 -10 creme de menthe, mints
7 red cinnamon candies

Steps:

  • Heat oven to 350 degrees. Grease and flour two 8 or 9 inch round cake pans. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour batter into greased and floured pans. Bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely.
  • In small bowl, combine frosting, mint extract and green food color; stir until blended. To assemble cake, spread frosting between cake layers; frost sides and top.
  • To decorate with mint trees, unwrap mints. Cut 7 mints in half diagonally. Position triangular mint pieces side by side to create tree shape. Small squares can be cut from remaining mints to form tree trunks. Place a red cinnamon candy at each tree top.
  • High altitude: Above 3500 feet - Increase water to 1 cup plus 4 teaspoons and add 1/4 cup flour to cake mix. Bake at 375 degrees for 30 to 40 minutes in two 9 inch round cake pans.
  • Presentation: The picture has Andes candies cut into triangles and little squares to make christmas trees, with tiny little red candies for stars on top. I think there are six of them on the cake.

Nutrition Facts : Calories 420.8, Fat 21.5, SaturatedFat 3.8, Cholesterol 46.5, Sodium 422.3, Carbohydrate 52.8, Fiber 1, Sugar 36.6, Protein 4.1

MINT CHOCOLATE ICE CREAM CAKE



Mint Chocolate Ice Cream Cake image

Provided by Jessica Hirschman

Categories     Cake     Chocolate     Dessert     Freeze/Chill     Frozen Dessert     Mint     Fall     Bon Appétit     California     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 5

1 16-ounce package chocolate sandwich cookies
3 tablespoons unsalted butter, melted
1 quart mint chocolate chip ice cream
1 quart cookies and cream ice cream
1 10-ounce package mint chocolate chips

Steps:

  • Finely grind cookies in processor. Blend in melted butter. Press crumb mixture evenly onto bottom and 2 1/4 inches up sides of 9x2 3/4-inch springform pan. Refrigerate 30 minutes.
  • Meanwhile, soften mint ice cream slightly, about 2 minutes in microwave set on medium-low or in refrigerator. Spread mint ice cream evenly in chilled crust. Freeze until set but not solid, about 1 hour.
  • Soften cookies and cream ice cream. Spread evenly over mint ice cream in pan. Freeze at least 2 hours or overnight. Melt chocolate chips in top of double boiler over simmering water, stirring until smooth. Using fork, lightly drizzle some chocolate back and forth over cake, creating design. Release sides of pan. cut cake into wedges. Serve, passing remaining melted chocolate chips separately as sauce.

More about "chocolate mint cream cake recipes"

MINT CHOCOLATE CHIP ICE-CREAM CAKE RECIPE | MYRECIPES
mint-chocolate-chip-ice-cream-cake-recipe-myrecipes image
2011-07-16 Step 3. Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream (about 2 1/3 cups); sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours. Step 4. Remove cake from springform pan, and place on a cake …
From myrecipes.com
4.5/5 (8)
Total Time 10 hrs 30 mins
Servings 10-12
  • Preheat oven to 350º. Grease and flour 3 (8-inch) round cake pans. Line with parchment paper. Prepare Devil's Food Cake Batter, and spoon into pans.
  • Bake at 350º for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, peel off parchment paper, and cool completely (about 1 hour).
  • Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream (about 2 1/3 cups); sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours.
  • Remove cake from springform pan, and place on a cake stand or plate. Prepare Chocolate Ganache, and spread over top of ice-cream cake. Let stand 15 minutes before serving. Garnish, if desired.


CHOCOLATE-MINT WHIPPED CREAM CAKE RECIPE | …
chocolate-mint-whipped-cream-cake image
2017-08-25 Lynette Granade, of Mobile, Alabama, won grand prize in a local cooking contest with this Chocolate-Mint Whipped Cream Cake. To make curls, you'll need to buy both vanilla- and chocolate-flavored candy coating, available in squares, wafers, or morsels. When we published this recipe …
From southernliving.com
Servings 1
Category Food, Desserts, Cakes
  • Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well.
  • Combine flour and next 3 ingredients; add to creamed mixture alternately with cocoa mixture, beginning and ending with flour mixture. Mix after each addition.
  • Pour batter into 3 greased and floured 8-inch round cake pans. Bake at 350˚ for 15 minutes. Cool in pans 10 minutes; remove cakes from pans, and let cool completely on wire racks.


MINT CHOCOLATE BUNDT CAKE | MARSHA'S BAKING ADDICTION
How to make Mint Chocolate Bundt Cake. To make this cake, simply whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. In a separate large bowl, whisk together the eggs. Add the sugar, and whisk until combined. Add the mint …
From marshasbakingaddiction.com
Estimated Reading Time 6 mins
  • Whisk together the eggs. Add the sugar, and whisk until combined. Add the mint extract, oil, and yogurt, and whisk until combined. Fold in the dry ingredients.


MINT CHOCOLATE CHIP ICE CREAM CAKE - MOM LOVES …
2016-03-28 Prepare cake batter according to package instructions. Add mint flavoring. Stir to combine. Bake at 350°F in a greased, parchment paper lined 9-inch round spring form pan for …
From momlovesbaking.com
Estimated Reading Time 5 mins
  • Prepare cake batter according to package instructions. Add mint flavoring. Stir to combine. Bake at 350°F in a greased, parchment paper lined 9-inch round spring form pan for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely. Cut cake horizontally, so that you have 2 layers. (You might need to level the top of the cake as well if it has a dome shape.)
  • You will be using the spring form pan again, so wash and dry it. Line with plastic wrap, making sure you have some overhang on each side. Place a 9-inch round cake board in bottom of pan. Then take two pieces of parchment paper that are 15" x 5" each and place around the inside edge of pan.
  • Place one cake half in the bottom of the lined cake pan. Spread half of the ice cream over cake. Repeat with remaining cake and ice cream. Freeze for at least 4 hours or overnight.


MINT CHOCOLATE CAKE - VALYA'S TASTE OF HOME
2016-06-03 Instructions: 1. Beat softened cream cheese and sugar for 30 seconds. Scrape down the cream off the sides of the mixer bowl and beat again for 1 more minute. Add Greek Yogurt and beat the cream for a minute, scraping down the sides of the bowl when necessary to ensure all cream …
From valyastasteofhome.com
Estimated Reading Time 4 mins
  • Beat softened cream cheese and sugar for 30 seconds. Scrape down the cream off the sides of the mixer bowl and beat again for 1 more minute. Add Greek Yogurt and beat the cream for a minute, scraping down the sides of the bowl when necessary to ensure all cream gets mixed in well. Add cool whip and repeat the same mixing instructions.
  • Add 1/8 tsp. of leaf green, 1/16 tsp. of teal coloring jell and about 4 drops of spearmint natural oil. (You may need more drops if using extract. Adjust to your preferred taste.) Mix well on high for a minute. Scrape down the sides and the bottom of the mixer bowl and mix again for a minute. You may need to repeat scraping several times to ensure all the color is well mixed into the cream.
  • Cut each sponge cake in half. Level about 2 cups of cream in between each sponge layer. Spread the rest of the cream on top and sides of the cake.


MINT CHOCOLATE CHIP ICE CREAM CAKE - BAKE THEN EAT
2017-02-06 This mint chocolate chip ice cream cake is perfect for the chocolate mint lover in your life. Perfect Treats . I honestly do think ice cream cakes are the perfect treats. They can be assembled quickly and easily with shop bought ingredients or if you have the time and are feeling a little fancy then you can make the components from scratch. I have a wonderful recipe for homemade mint …
From baketheneat.com
Estimated Reading Time 4 mins
  • Take the ice cream out of the freezer and allow it to sit at room temperature to soften so it is easier to handle and line a 9 inch/22 centimetre springform tin with baking parchment and place to one side.
  • After 10 minutes take your Oreo cookies and pulse them into fine crumbs in a food processor. If you don't own a food processor place the cookies in a sealed plastic bag and bash them with a rolling pin until they are fine crumbs.
  • Melt the butter in a microwave for 20-30 seconds and stir it into the Oreo crumbs. Press the crumb mixture into the bottom of your lined tin and layer the After Eights on top of the base and pop it into your freezer for 10 minutes.


CHOCOLATE MINT CAKE {WITH MINT CREAM CHEESE FROSTING}
2016-03-11 The chocolate cake bakes in a jelly roll pan and then is cut in half crosswise, giving you the two layers. The frosting is a traditional cream cheese frosting with added mint extract. It’s just the right amount of mint, not at all overpowering. If you like chocolate mint, you will love this cake.
From thehungrybluebird.com
Estimated Reading Time 3 mins
  • Whisk in the hot milk and melted butter, then the eggs and ¾ teaspoon peppermint extract. Whisk until well-combined and smooth.
  • Pour batter into prepared pan and spread evenly. Bake until toothpick comes out clean, about 25 minutes. Cool cake completely in pan on rack.


THE BEST CHOCOLATE MINT BUTTERCREAM FROSTING - TWO …
2019-06-09 Our recipe should make enough The Best Chocolate Mint Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be …
From twosisterscrafting.com
Estimated Reading Time 3 mins


MINT-CHOCOLATE ICE CREAM CAKE RECIPE - …
2014-10-06 Mint-Chocolate Ice Cream Cake. Save Recipe. Prep 26 min; Total 5 hr 50 min; Servings 16; Save. Pinterest. Facebook. Email. Print . Ready to make? Save. Share. Keep Screen On. You can easily-and economically-make ice cream cake at home! Plus, it can be made in advance. Oct 6, 2014 Ingredients. 1 pkg Betty Crocker* SuperMoist* Devil's Food Cake Mix ; Water, butter and eggs called for on cake …
From lifemadedelicious.ca
  • Heat oven to 350ºF (or 325ºF for dark or nonstick pans). Grease bottoms only of 2 (9-inch) round cake pans; line bottoms with waxed paper. Make cake mix as directed on box, using water, butter and eggs. Spoon evenly into pans.
  • Bake as directed on box for 9-inch pans or until toothpick inserted in centre comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.
  • Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.
  • On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.


VEGAN MINT CHOCOLATE ICE CREAM CAKE | MINIMALIST …
2014-05-31 FOR A RECTANGLE CAKE: Line a loaf pan with parchment paper and lay down your first layer of chocolate cake. Then top with half of your mint ice cream and smooth with a spoon. Repeat twice, ending with cake …
From minimalistbaker.com
  • You can either bake your cake in two small round cake pans OR in a 9x13 and cut it in three even rectangles.
  • Once your cake is cooled, soften your ice cream for 10-15 minutes at room temp, or briefly in the microwave.
  • FOR A ROUND CAKE: Lay down your first layer of chocolate cake on a serving plate or cake stand and top with half of the ice cream. Smooth with a spoon, trying to keep the layer even and smooth. Top with second layer of chocolate cake and press down gently. Top with other half of ice cream and "frost" the cake with it. You can either frost it all the way around or just on the top. It doesn't have to be perfect. Cover and freeze for at least 1 hour. Before slicing leave out for 20-30 minutes to soften.
  • FOR A RECTANGLE CAKE: Line a loaf pan with parchment paper and lay down your first layer of chocolate cake. Then top with half of your mint ice cream and smooth with a spoon. Repeat twice, ending with cake on the top layer (which will actually be the bottom once inverted).


MINT CHIP CHOCOLATE ICE CREAM CAKE | HäAGEN-DAZS®

From haagendazs.us
  • Add flour, sugar, cocoa, baking powder, baking soda, salt to the bowl of a stand mixer. Combine ingredients.
  • Fill one, greased 2-9” cake pan evenly with batter and bake 30-35 minutes until a toothpick inserted in the center of the cake comes out clean.
  • Remove from oven and allow to cool for 5 minutes. Run a knife around the edges of the cake to loosen and turn over onto a wire rack. Cool completely.
  • Place cartons of Häagen-Dazs coffee ice cream on the counter for ten minutes and then spread ice cream across the top of the cake and put the second layer of cake on top and place in freezer for 30 minutes.
  • Place the second cake layer on top of the ice cream and repeat with the second carton of ice cream. Place into the freezer to set for around 30 minutes until firm and frozen.
  • Remove cake from freezer and quickly pour and spread the chocolate glaze over the cake, covering the top of the cake. Chocolate glaze should be slightly fluid allowing it to be spread easily and quickly.
  • Place in freezer for at least one hour or until serving. Chocolate Glaze 01 Place the chocolate chips in a medium sized bowl 02 Bring the cream to a simmer in a small pot on the stove.


50+ OF THE BEST CHOCOLATE MINT DESSERT RECIPES - …

From somethingswanky.com
Estimated Reading Time 2 mins


MARTHA COLLISON'S MINT CHOCOLATE 'ICE-CREAM' CAKE ...
2019-07-02 Cover the whole cake with the remaining icing, smoothing the top and sides as much as possible. You don’t need to crumb coat this cake, as the chocolate crumbs will blend into the mint chocolate chip icing. Chill the cake for at least 30 minutes. To make the ice-cream ball, melt the chocolate in a small heatproof bowl over a pan of simmering ...
From goodto.com
Cooking 30 min
serves 10-12
Prep 1 hr


CHOCOLATE MINT GOLDEN COCKTAIL RECIPE - GOLDEN RATIO …
2020-12-10 Cold brew your golden coffee pouch in 6 oz of water, overnight. Pour the cold brew and one ounce of chocolate cream liqueur into a glass. Stir. Add a splash of half and half, and stir again. Enjoy your chocolate mint cocktail! Be sure to share your Golden Latte with us on Instagram tagging @drinkgoldenratio or through the hashtag #drinkgoldbrew ...
From drinkgoldenratio.com


CHOCOLATE MINT ICE-CREAM CAKE | IGA RECIPES
Method. Prepare a 20cm springform cake tin by lining neatly with baking paper. In a food processor, blend the biscuits in 4 batches to form a fine meal. Into the prepared tin spread half the ice cream to form the first layer, spreading right to the outer edges. Top with a thick layer of biscuit, using half the biscuit meal.
From iga.com.au


CHOCOLATE MINT CREAM CAKE RECIPES
Place 6 chocolate cakes in pan, completely covering the bottom. Spread ice cream over cakes; sprinkle with half of the cookie crumbs. Press remaining cakes on top. Cover and freeze for at least 3 hours., Just before serving, remove from the freezer and invert onto a serving plate. Remove pan and plastic wrap. , If desired, combine whipped topping and extract. Frost top and sides of cake …
From tfrecipes.com


CHOCOLATE MINT CREAM CAKE RECIPE
Chocolate mint cream cake recipe. Learn how to cook great Chocolate mint cream cake . Crecipe.com deliver fine selection of quality Chocolate mint cream cake recipes equipped with ratings, reviews and mixing tips. Get one of our Chocolate mint cream cake recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Raspberry and …
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CHOCOLATE MINT CREAM LAYER CAKE - EASY RECIPE | …
2015-03-16 Chocolate Mint Cream Layer Cake Recipe. Makes once 6-inch cake. Ingredients. Chocolate Cake. 2 2/3 cups walnut halves; 1/3 cup cocoa powder; 2 tablespoons chia seeds (or flax meal) 2 tablespoons date paste* 1/4 teaspoon powdered stevia; Mint Avocado Cream. 2 avocados, about 1 1/2 cups pureed; 4 ounces cashews (about ¾ cup) 1 teaspoon liquid …
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