Mint Bon Bon Cake Recipes

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PEPPERMINT BON BON



Peppermint Bon Bon image

This is a frozen dessert that I always requested from my mom when I was younger. It is so delicious. Even though it's frozen I eat it all year long, even in the winter!

Provided by Shelby Jo

Categories     Frozen Desserts

Time 1h10m

Yield 1 9x13 pan, 20 serving(s)

Number Of Ingredients 7

1/2 cup butter
3 egg yolks, beaten
1 teaspoon vanilla
3 (1 ounce) chocolate squares
2 cups powdered sugar
3 egg whites, beaten stiff
1/2 gallon mint chocolate chip ice cream, slightly softened

Steps:

  • Spread a graham cracker crust in the bottom of a 9x13 pan.
  • Melt butter and chocolate. Add egg yolks, sugar and vanilla. Fold in egg whites.
  • Pour mixture over graham cracker crust. Freeze 1 hour. Spread ice cream over cooled layer and refreeze until serving.

Nutrition Facts : Calories 151.3, Fat 8.3, SaturatedFat 5, Cholesterol 42.9, Sodium 52.3, Carbohydrate 17.9, Fiber 0.2, Sugar 17.2, Protein 1.8

HOLIDAY CAKE BON BONS



Holiday Cake Bon Bons image

Bite-sized bliss! Cake ball bon bons are a snap to make using cake mix and frosting and are an instant hit on any dessert tray.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 37

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ cake mix, (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy frosting
36 oz (from two 24-oz packages) vanilla or chocolate-flavored candy coating (almond bark)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
  • In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to shape.
  • Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
  • Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 12 oz candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in coating. Place on foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 12-oz batches; dip remaining balls. Serve at room temperature. Store in airtight container.

Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving (2 Bon Bons), Sodium 140 mg, Sugar 29 g, TransFat 1/2 g

HOLIDAY CAKE BON BONS RECIPE - (4.7/5)



Holiday Cake Bon Bons Recipe - (4.7/5) image

Provided by á-174535

Number Of Ingredients 4

1 box Betty Crocker™ SuperMoist™ cake mix, (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy frosting
36 ounces (from two 24 ounce packages) vanilla or chocolate-flavored candy coating (almond bark)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes. In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to shape. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes. Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 12 ounce candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in coating. Place on foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 12 ounce batches; dip remaining balls. Serve at room temperature. Store in airtight container. *To make Irish Cream Balls: Make and bake cake as directed on box. Blend 1/4 cup Irish cream liqueur with baked cake crumbs and frosting. Dip in melted chocolate. Sprinkle with white nonpareils. Serve in martini glass with Irish cream on the bottom. *To make Peppermint Red Velvet Balls: Make and bake German chocolate cake mix as directed on box, using 1 cup water, 1/2 cup oil, 3 eggs, 1-oz bottle red food color and 2 tablespoons unsweetened baking cocoa. Mix 2 tablespoons peppermint schnapps with baked cake crumbs and frosting. Dip into melted chocolate. Sprinkle with crushed peppermint candies.

MINT CHOCOLATE BONBONS



Mint Chocolate Bonbons image

Provided by Katie Lee Biegel

Categories     dessert

Time 3h25m

Yield 24 bonbons

Number Of Ingredients 5

Nonstick cooking spray, for the pan
1 quart chocolate ice cream, softened (or your favorite non-dairy ice cream!)
24 mint chocolate cookies, preferably Grasshoppers
One 7.25-ounce bottle chocolate shell ice cream sauce, store-bought, or 1 cup homemade
1/2 cup chopped mint chocolate candies, preferably Andes

Steps:

  • Spray a 24-count mini muffin pan with nonstick cooking spray. Place an approximately 20-inch-long piece of plastic wrap over the muffin pan, leaving about 4 inches of excess plastic hanging over the ends of the pan. Press the plastic into each cup of the pan, making sure the cups are completely lined with the plastic wrap.
  • Using a small ice cream scoop or tablespoon measure, scoop about 1 1/2 tablespoons ice cream into each muffin cup so they are filled to the top. Place a chocolate cookie on top of each ice cream-filled muffin cup and gently press down. Freeze until the ice cream hardens, about 3 hours.
  • Place a wire rack over a baking sheet. Line a second baking sheet with parchment paper.
  • Carefully remove the plastic wrap from the muffin pan to release the bonbons from the muffin cups. Place the bonbons cookie-side down on the baking sheet lined with the wire rack. Slowly pour some of the chocolate shell ice cream sauce over about 1 to 2 bonbons at a time to cover completely. Before the sauce hardens, sprinkle the top of the bonbon with the chopped mint candies. The sauce will harden in about 30 seconds, so continue to coat 1 to 2 bonbons at a time before topping them with the chopped candies, until all 24 are coated and topped.
  • Transfer the bonbons from the rack to the parchment-lined baking sheet with an offset spatula or butter knife. If needed, dip the offset spatula in hot water, then use it to remove the bonbons from rack. (The hot spatula will help prevent the chocolate shell from cracking when you remove them.) Store in a resealable container in the freezer until ready to serve, for up to one week.

CHOCOLATE MINT LAYER CAKE WITH MINT CREAM CHEESE FROSTING



Chocolate Mint Layer Cake with Mint Cream Cheese Frosting image

Categories     Cake     Chocolate     Dessert     Bake     Cream Cheese     Mint     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 12

2 1/4 cups sugar
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups whole milk, hot
1 cup (2 sticks) unsalted butter, melted, hot
2 large eggs
1 1/2 teaspoons peppermint extract
3 8-ounce packages cream cheese
5 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature

Steps:

  • Preheat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch baking sheet with waxed paper. Mix first 5 ingredients in large bowl. Whisk in milk and melted butter, then eggs and 3/4 teaspoon extract. Spread batter in pan.
  • Bake until tester inserted into center of cake comes out clean, about 25 minutes. Cool cake in pan on rack.
  • Using electric mixer, beat cream cheese, powdered sugar, 1/2 cup butter and 3/4 teaspoon extract in large bowl to blend.
  • Run knife around sides of pan to loosen cake. Turn cake out onto work surface. Peel off paper. Cut cake crosswise in half. Using spatula, place 1 cake half on platter; spread with 2 cups frosting. Top with remaining cake half. Spread remaining frosting over top and sides of cake.

MINT BON BON CAKE



Mint Bon Bon Cake image

This one is from the 20th annual Pillsbury bakeoff. You can use 1/2 pint of peppermint bon bon's instead of the chocolate chip mint ice cream.

Provided by sweetcakes

Categories     Dessert

Time 1h20m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 19

1 cup chocolate chip mint chocolate chip ice cream
1/3 cup butter or 1/3 cup margarine, softened
1/2 cup sugar
1 egg
1 1/2 cups pillsbury all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2-1 teaspoon peppermint extract
2 -3 drops green food coloring
1/2 cup chocolate fudge topping
chocolate shavings (to garnish)
2 1/2 tablespoons flour
1/2 cup milk
1/2 cup sugar
1/2 cup butter or 1/2 cup margarine, softened
1 teaspoon peppermint extract
2 -3 drops green food coloring

Steps:

  • Measure ice cream by packing firmly into cup and leveling off. Let stand at room temperature about 1 hour to soften.
  • In large mixer bowl, cream butter and sugar.
  • Add egg; beat until smooth.
  • Add flour, baking powder, soda, salt, buttermilk, peppermint extract, food coloring and softened ice cream.
  • Beat at low speed until well blended, about 2 minutes.
  • Pour into generously greased and lightly floured 8-inch square pan.
  • Bake at 350* for 35 to 40 minutes until top springs back when touched lightly in center.
  • Cool 10 minutes; remove from pan.
  • When completely cooled, place on serving plate; spread sides and top with fudge ice cream topping.
  • Frost with Peppermint Frosting. Garnish with shaved chocolate.
  • Peppermint Frosting:.
  • In small saucepan, combine flour and milk. Cook over medium heat until mixture is very thick, stirring constantly; cool completely.
  • In small mixer bowl, beat sugar and butter at high speed until light and fluffy, about 3 minutes. Gradually add completely cooled flour mixture; continue beating at high speed, about 3 minutes, until it is the consistency of whipped cream.
  • Blend in peppermint extract and food coloring.

Nutrition Facts : Calories 461.1, Fat 22.6, SaturatedFat 13.7, Cholesterol 81, Sodium 504.3, Carbohydrate 59.3, Fiber 1.2, Sugar 33, Protein 6

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