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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:


  • 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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Check ingredient amounts

Check ingredient amounts

Your lemon crumb cake was awful. I'm sure the 11/3 c. water was incorrect. The batter was much too thin and the crumbs sank to the bottom. Better take a look at the recipe.

Butter It Up

Butter It Up

If you have nice soft butter to use you'll get softer cookies. If its a bit hard from the frig you get crisper ones.

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