Mint Chocolate Cake With Mint Cream Cheese Icingfrosting Recipes

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MINT-FROSTED CHOCOLATE CAKE



Mint-Frosted Chocolate Cake image

I often make a peanut butter version of this cake but wanted to switch things up by introducing a new flavor. I tinkered with the recipe and decided mint was my new go-to ingredient. My son came up with the idea for the frosting. The rest is delicious history! The cake is fragile, so freezing the layers makes them easier to handle. -Melanie Cooksey, Monroe, Georgia

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 23

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
MINT FROSTING:
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
CHOCOLATE GLAZE:
8 ounces semisweet chocolate, coarsely chopped
1/2 cup half-and-half cream
2 tablespoons light corn syrup
Additional mint Andes candies, chopped, optional

Steps:

  • Preheat oven to 350°. Line bottom of 3 greased 8-in. round baking pans with parchment; grease paper., 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., 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 parchment. Cool completely., 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., Place 1 cake layer on a serving plate; spread with 2/3 cup mint frosting. Sprinkle with half the mints. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate until set., 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.

Nutrition Facts :

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.

MINT CHOCOLATE CAKE WITH MINT BUTTERCREAM FROSTING



Mint Chocolate Cake with Mint Buttercream Frosting image

This Mint Chocolate Cake has been transformed into a Winter Wonderland! It looks like you have spent hours in the kitchen, but it is actually quite easy!

Provided by Amanda Rettke

Categories     Dessert

Time 37m

Number Of Ingredients 15

1 cup (128g) unsweetened cocoa powder
2 cups boiling water, ((can also use coffee))
2 3/4 cups (352g) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. baking soda
1 cup (2 sticks, 226g) unsalted butter, (room temperature)
2 1/2 cups (500g) granulated sugar
4 large eggs, (room temperature)
2 tsp. peppermint extract
1 cup (2 sticks, 226g) unsalted butter, room temperature
4 cups (440g) confectioners sugar
1 tbsp. milk, (can use more if needed)
1 1/4 tsp. peppermint extract
pinch salt

Steps:

  • Preheat oven to 350°F (175 degrees C). Prepare (use pan release or baking spray and line with parchment) three 8-inch by 3-inch round cake pans. (If you use a shorted pan it could spill over)
  • Whisk together the cocoa and boiling water. Set aside to cool.
  • Sift together the flour, baking soda, salt, and baking powder and set aside.
  • In the bowl of stand mixer fitted with paddle attachment, cream together the butter and sugar until light and fluffy, 2-3 minutes.
  • Beat in the eggs, one at a time, then stir in the peppermint.
  • Add the dry ingredients alternately with the cocoa mixture. Mix only until combined.
  • Divide evenly between the three prepared pans, and tap on the counter to settle.
  • Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan.
  • Cool cakes on a wire rack.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream butter on medium-high speed until light and fluffy, 2-3 minutes.
  • Reduce mixer speed to low, and add the pinch of salt and the confectioner's sugar, about 1 cup at a time, until thoroughly combined.
  • Add the peppermint extract and milk and increase speed on mixer to medium. (If frosting seems very dry, add more milk, 1 teaspoon at a time, until it reaches desired consistency.)
  • Beat for 1 minute on high speed.

Nutrition Facts : ServingSize 12 g, Calories 775 kcal

CHOCOLATE MINT NO-BAKE CHEESECAKE



Chocolate Mint No-Bake Cheesecake image

I have been making this for years and it is easy to make and so good. It makes quite a large cheesecake. I sometimes use light cream cheese to save on calories but don't sub with skim condensed milk or the cheesecake won't set. Gelatine is not needed it is the lemon juice that sets this cheesecake. I don't really know how long this takes from start to finish but it is easy so therefore quick to make, the chilling and decorating takes up most of the time. I have estimated 10 mins to make and about 20mins to decorate. Haven't counted time to set.

Provided by Ninna

Categories     Cheesecake

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

1 (7 ounce) packet cookie crumbs or 1 (7 ounce) packet plain cookies, crushed
2 tablespoons cocoa powder, more if desired
1/4 cup melted butter
18 ounces cream cheese, at room temp
2 (14 ounce) cans sweetened condensed milk
3/4-1 cup lemon juice
1 (5 ounce) packet after dinner mints, i use squares cut in half diagonally
10 fluid ounces thickened cream, whipped & sweetened

Steps:

  • Melt butter and add to biscuit (cookie) crumbs and cocoa.
  • Press into the bottom (no need to do sides) of a foil (2 sheets) covered pan, I use a round 9" pan, chill until ready for filling.
  • Beat cream cheese until soft then very slowly add condensed milk, beating as you add so it doesn't go lumpy.
  • Add lemon juice and beat until smooth, pour into prepared pan, it should be reasonably thick once juice is added.
  • Chill until set, then freeze for an hour - this makes it easy to remove from pan and to decorate, then place on serving plate.
  • Melt about 8 mints with a tiny amount of the cream, I use the microwave on very low setting for about 15 to 30seconds (the cream is added so it won't be too hard to spread), you could use more mints here, just allow enough mints for decoration, spread melted mints over very cold cheescake.
  • Spread enough whipped cream on top to cover the chocolate mint, smooth top and pipe the rest around the edges if you wish - I like to run a fork across top in lines so the chocolate shows through.
  • Arrange mints, halved diagonally, around the top edge of cake or decorate as you wish.

MINT CHOCOLATE CAKE WITH MINT CREAM CHEESE ICING/FROSTING



Mint Chocolate Cake With Mint Cream Cheese Icing/Frosting image

I got this recipe from Group Recipes and it was SO good i HAD to post it here. I take no credit!! Thanks to Jovi_nutt! It tastes like a Thin Mint girl scout cookie or a York peppermint patty. It wasn't nearly as heavy as i thought, either!

Provided by chungry1

Categories     Dessert

Time 50m

Yield 12 pieces, 12 serving(s)

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 milk, hot
1 cup unsalted butter, melted
2 large eggs
1 1/2 teaspoons peppermint extract
3 (8 ounce) packages cream cheese, room temperature (reduced fat works well)
5 cups powdered sugar
1/2 cup unsalted butter, room temperature

Steps:

  • Preheat the oven to 350 degrees.
  • Grease and flour two 8 inch layer pans (or the equivalent).
  • Mix the sugar, sifted flour, sifted cocoa powder, baking soda, and salt in a bowl.
  • Slowly add the hot milk and butter while stirring.
  • Add the eggs and 3/4 tsp of peppermint extract.
  • Distribute evenly in the pans and bake for 25 minutes, or longer, until toothpick comes out clean.
  • For the icing, beat one stick of soft butter and the three room temperature packages of cream cheese until smooth.
  • Add 3/4 tsp of peppermint extract and 5 cups of powdered sugar.

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.

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