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Don't just say it, bake it.™

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Chocolate Mint Cake

Megan Hunsaker Recipe shared by:
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This cake is very simple and super yummy. The chocolate cake and mint frosting are oh-so delightfully divine.

  • Hands-On Time:1 Hour
  • Total Time: 2 Hours
  • Servings:
  • Rating:

Ingredients

  • 1 box Duncan Hines Dark Chocolate Fudge Cake Mix
  • 1 1/3 Cups Water
  • 1/2 Cup Vegetable Oil
  • 3 Large Eggs
  • 1 Can Duncan Hines Creamy Home-style Classic Vanilla Frosting
  • 1 tsp. mint extract
  • 1 cup heavy whipping cream
  • 1 12 oz. bag semisweet chocolate chips
  • 1 1/2 cups Grasshopper cookies, crushed (or any mint cookie)
  • 1 cup Andes baking chips

Baking Instructions

  1. Prepare cake as directed into 2 9 in. round layers.
  2. Bake at 350* for 30 - 33 minutes.
  3. Cool completely and level cakes.
  4. Mix frosting and mint extract until well blended
  5. Spread 1/2 cup of frosting over one layer and sprinkle with 1/2 cup cookies and 1/2 cup Andes mint chips. Add second layer.
  6. Frost entire cake, top and sides, with the remaining frosting.
  7. Slowly bring whipping cream to a gently boil in a medium saucepan over medium low heat, stirring constantly.
  8. Place chocolate chips in bowl and pour hot cream over chips. Let sit for 1 minute without stirring. Stir mixture until smooth.
  9. Allow chocolate mixture to cool to room temperature. Carefully spread onto frosted cake. Sprinkle the top of the cake with the remaining cookies and Andes mints.
  10. Refrigerate until chocolate is set. Store leftovers in the refrigerator.

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Tips

Add Color to your Glaze!

Add Color to your Glaze!

Sometimes a pure white or cream colored glaze is just so blah looking. Especially when you want more than just taste as appearance also counts. Try mixing food coloring and water together until you've found the color you would like! Reference is always on the back of any food color box anyway. Make your glaze and if it calls for water, use that amount to color with! Remember you don't need much. Experiment a little to get the color choice. Even white chocolate frost/glaze can be colored!


Butter

Butter

Well, as we all kinow, spraying oil in the mold its the "must do it" tip, but for some reason that never worked for me, even though I follow the recipes step by step. So one day, when my sister little was helping me, she used butter instead of oil, I asked why and she said, "who cares, nothing's gonna happen" so I went with it, and guess what? the cake baked perfectly, for the firt time in God knows how long, one of my cakes baked like they do in TV, I was thrilled and I've been using butter for my molds ever since, It even add a special falvor to it ;) Like I said, I don't know if some people already knew about this, but, if you don't, now you do :D kisses <3





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