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.
Title: Bean's chocolate mint cake
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
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.
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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