Name: Mint-Frosted Chocolate Cake
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Mint-Frosted Chocolate Cake

1. 2 large eggs, room temperature -

2. 1-1/2 cups water -

3. 1 cup canola oil -

4. 1 cup sour cream -

5. 2 tablespoons white vinegar -

6. 1 teaspoon vanilla extract -

7. 2-1/2 cups sugar -

8. 2 cups all-purpose flour -

9. 3/4 cup baking cocoa -

10. 2 teaspoons baking soda -

11. 1 teaspoon salt -

12. MINT FROSTING: -

13. 1 package (8 ounces) cream cheese, softened -

14. 1/2 cup butter, softened -

15. 5 cups confectioners' sugar -

16. 3/4 teaspoon mint extract -

17. 2 to 3 drops green food coloring -

18. 24 mint Andes candies, chopped -

19. CHOCOLATE GLAZE: -

20. 8 ounces semisweet chocolate, coarsely chopped -

21. 1/2 cup half-and-half cream -

22. 2 tablespoons light corn syrup -

23. Additional mint Andes candies, chopped, optional -

How to cook deliciously - Mint-Frosted Chocolate Cake

1. Stage

Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.