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Ингредиенты
- 1 c. Cocoa pwdr
- 2 c. Boiling water
- 2 3/4 c. Sifted flour
- 2 tsp Soda
- 1/2 tsp Salt
- 1/2 tsp Pwdr
- 1 c. Butter, softened
- 2 1/2 c. Sugar
- 4 x Large eggs
- 1 1/2 tsp Vanilla
- 1 box (6 ounce) Andes Chocolate
- 3 1/2 c. Powdered sugar, unsifted
- 6 Tbsp. Butter, softened
- 6 Tbsp. Green Creme de Menthe
- 1 pkt (6 ounce) choc chips
- 1/2 c. Half & half
- 1 c. Butter
- 2 1/2 c. Unsifted powdered sugar
Инструкции
- The recipe for the Choc Mint Cake was copied from the L.A. Times years ago 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 till smooth. cold Completely.
- 3. Resift flour with soda, salt, baking pwdr.
- 4. Beat butter, sugar, Large eggs, and vanilla in large mixer bowl at high for 5 min. Reduce speed to low, beat in flour mix in 4 portions, alternating with cocoa mix in 3 portions, beginning and ending with flour mix. Don't overbeat.
- 5. Pour batter & spread proportionately into pans. Bake at 350 deg till done 25-30 minutes. Let cold in pans 10 minutes. Remove from pans and let cold 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. Chill till serving time.
- Creme de Menthe Filling: In small bowl, beat all ingredients till smooth and fluffy.
- Dark Chocolate Frosting: Combine chocolate, half and half, and butter in saucepan. Stir over medium heat till smooth. Remove from heat. with wire whisk, blend in powdered sugar. Turn into bowl placed over ice. Beat with electric mixer till frosting holds shape.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 12 servings | |
| Calories 1036 | |
| Calories from Fat 381 | 37% |
| Total Fat 43.21g | 54% |
| Saturated Fat 25.51g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 546mg | 23% |
| Potassium 241mg | 7% |
| Total Carbs 154.05g | 41% |
| Dietary Fiber 1.8g | 6% |
| Sugars 122.8g | 82% |
| Protein 7.74g | 12% |
