Bean's Chocolate Mint Cake
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Bean's Chocolate Mint Cake
  Beans    Chocolate    Mint    Cakes  
Last updated 6/12/2012 1:07:46 AM. Recipe ID 33937. Report a problem with this recipe.
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      Title: Bean's chocolate mint cake
 Categories: None
      Yield: 16 Servings
 
      1 c  Cocoa powder
      2 c  Boiling water
  2 3/4 c  Sifted flour
      2 ts Soda
    1/2 ts Salt
    1/2 ts Powder
      1 c  Butter; softened
  2 1/2 c  Sugar
      4    Eggs
  1 1/2 ts Vanilla
      1    Box (6 oz) Andes Chocolate

MMMMM------------------CREME DE MENTHE FILLING-----------------------
  3 1/2 c  Powdered sugar; unsifted
      6 tb Butter; softened
      6 tb Green Creme de Menthe

MMMMM------------------DARK CHOCOLATE FROSTING-----------------------
      1 pk (6 oz) choc chips
    1/2 c  Half & half
      1 c  Butter
  2 1/2 c  Unsifted powdered sugar
 
  The recipe for the Choc Mint Cake was copied from the L.A. Times
  years ago from the same article I got my recipe for the Black
  Raspberry Cream Cheese Coffeecake from. The coffeecake is a favorite
  in my house. I thought I'd send the recipe again for people who
  didn't get the recipe the first time I sent it. Both cakes were First
  prize winners at the L. A. County Fair Years ago.
  
  1. Grease & lightly flour 3 9" pans.
  
  2. Combine cocoa and boiling water, mixing withwhisk until smooth.
  cool Completely.
  
  3. Resift flour with soda, salt, baking powder.
  
  4. Beat butter, sugar, eggs, and vanilla in large mixer bowl at high
  for 5 minutes. Reduce speed to low, beat in flour mixture in 4
  portions, alternating with cocoa mixture in 3 portions, beginning and
  ending with flour mixture. Do not overbeat.
  
  5. Pour batter & spread evenly into pans. Bake at 350 deg until done
  25-30 min. Let cool in pans 10 min. Remove from pans and let cool
  completely on wire racks.
  
  6. Divide Creme de Menthe filling into 2 portions. Frost tops of 2
  cakes then stack the 3 layers.
  
  7. Frost sides & tops with dark chocolate frosting.
  
  8. Cut mints in 1/2 diagonally and decorate cake. Place cut end of
  each mint on top of cake, creating triangular design. Make 2 rows of
  mints on top of cake. Refrigerate until serving time.
  
  Creme de Menthe Filling: In small bowl, beat all ingredients until
  smooth and fluffy.
  
  Dark Chocolate Frosting: Combine chocolate, half and half, and butter
  in saucepan. Stir over medium heat until smooth. Remove from heat.
  with wire whisk, blend in powdered sugar. Turn into bowl placed over
  ice. Beat with electric mixer until frosting holds shape. 




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Recipe ID 33937 (Apr 03, 2005)

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