The best delicious Chocolate – Mint Whipped Cream Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate – Mint Whipped Cream Cake recipe today!
Hello my friends, this Chocolate – Mint Whipped Cream Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate – Mint Whipped Cream Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate – Mint Whipped Cream Cake.
What Makes This Chocolate – Mint Whipped Cream Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate – Mint Whipped Cream Cake.
Ready to make this Chocolate – Mint Whipped Cream Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
THE CAKE
1/2 c Cocoa 2 ea Eggs
1 c ;hot water 1 1/3 c All-purpose flour
1/2 c Butter or margarine; 1 ts Baking soda
-softened 1/4 ts Baking powder
1 1/4 c Sugar 1/2 ts Salt
WHIPPED CREAM FILLING
1 1/2 c Whipping cream 2 ts Peppermint extract
1 tb Powdered sugar Green paste food coloring
CHOCOLATE FROSTING
2 ea 1-ounce squares unsweetened 1 ea Egg white
-chocolate; melted 1/3 c Butter or margarine;
2 c Powdered sugar; sifted -softened
2 tb ;hot water 1/2 ts Vanilla extract
THE CAKE:
Combine cocoa and hot water, stirring until smooth.
Cream butter; gradually add sugar, beating well at medium speed of
an electric mixer. Add eggs, one at a time, beating well.
Combine flour and next 3 ingredients; add to creamed mixture
alternately with cocoa mixture, beginning and ending with flur
mixture. Mix after each addition.
Pour batter into 3 greased and floured 8-inch round cakepans. Bake
at 350 F for 15 minutes. Cool in pans 10 minutes; remove cakes from
pans, and let cool completely on wire racks. Spread Whipped Cream
Filling between layers; spread Chocolate Frosting on top and sides of
cake. Garnish, if desired, placing curls around outside of cake
first, and working to the center. Yield; one 3-layer cake.
WHIPPED CREAM FILLING:
Combine first 3 ingredients in a medium mixing bowl; add a small
amount of food coloring to mixture, and beat until soft peaks form.
Yield: 3 cups.
CHOCOLATE FROSTING:
Combine first 3 ingredients in a mixing bowl; beat at medium speed
of an electric mixer until mixture is smooth. Add egg white, butter,
and vanilla; beat until smooth. Set bowl in a pan of ice water, and
beat until frosting is thick enough to spread. Yield: 1-3/4 cups.
NOTE: To make marbled chocolate curls, melt 12 ounces
chocolate-flavored candy coating (squares, wafers, or morsels) in a
double boiler placed over hot water. Pour onto a smooth surface,
such as marble or an aluminum foil-lined baking sheet. Then melt 12
ounces vanilla-flavored candy coating. Stir a small amount of
green-paste food coloring into vanilla coating; pour over chocolate
layer. Using a spatula, swirl the two colors to creat a marbled
effect, covering a 12″ x 9″ area. Let stand at room temperature until
coating cools and feels slightly tacky but is not firm. (If coating
is too hard, curls will break; if too soft, coating will not curl.)
Pull a cheese plane across coating until curl forms.
November, 1990 “Southern Living” Typos by Jeff Pruett
Yields
1 x 3 layers
Leave a Reply