Mint chocolate cake
- 1 box chocolate cake mix
- ½ package instant chocolate pudding mix (4 serving size)
- ¾ cup vegetable oil
- 1 cup sour cream
- 4 eggs
- 2 tsp vanilla
- ½ tsp instant coffee dissolved in ½ cup warm water
- ½ cup butter, softened
- 4 oz cream cheese, softened
- ¾ tsp mint extract
- 4 drops green food coloring
- 3½ cups powdered sugar
- 2-3 tbsp milk to thin
- ¾ cup heavy cream
- ¾ cup semi sweet chocolate chips
- Powdered sugar
- 8 Andes chocolates or other candies
- Preheat the oven to 350 degrees and lightly coat a Bundt pan with cooking spray.
- Combine all the cake mix ingredients and beat on medium speed for 2 minutes.
- Bake for 45 minutes in the Bundt pan. Let cool for 10 minutes in the pan and turn on to cooling rack.
- Combine the butter and cream cheese and beat until light and fluffy. Mix in the extract and coloring.
- Slowly add the powdered sugar one cup at a time. Thin the frosting with milk.
- Frost the cake and reserve some for finishing the cake. Let the cake sit in the fridge to set the frosting.
- Heat the cream in the microwave or small sauce pan and stir in the chocolate chips until melted.
- Let the ganache cool to room temperature and pour over the cake, allowing it to drip over the edges.
- Reserve about a ½ cup of the ganache and add powdered sugar until you get a frosting consistency.
- Pipe the ganache frosting on the bottom of the cake. Let it cool in the fridge to set up.
- To finish the cake, pipe 8 swirls on top and press in the chocolates.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2014/12/mint-chocolate-cake/
3.5.3251