Pillsbury Chocolate Mint Cream Cake Recipes

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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

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Total Time 1 hr 25 mins
  • Heat oven to 375°F. Spray 9 or 10-inch springform pan with nonstick cooking spray. In medium microwave-safe bowl, microwave whipping cream on HIGH for 45 to 60 seconds or until warm. Add white chocolate and 1/4 to 1/2 teaspoon mint extract; stir until chocolate is melted. Refrigerate at least 1 hour or until well chilled.
  • Meanwhile, in large bowl, combine brownie mix, water, oil, 1/2 to 1 teaspoon mint extract and egg yolks; beat 50 strokes with spoon. In small bowl, beat egg whites until soft peaks form. Gradually fold into brownie mixture. Pour batter into sprayed pan.
  • Bake at 375°F. for 32 to 38 minutes or until center is almost set. Cool 30 minutes. (Center will sink slightly.) Carefully remove sides of pan. Sprinkle top of cake with powdered sugar.
  • Just before serving, beat chilled mint cream until soft peaks form. Cut cake into wedges; top each wedge with mint cream. Garnish with mint sprigs. Refrigerate leftover mint cream.

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