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Рецепт Chocolate Mint Layer Cake

Name: Chocolate Mint Layer Cake
Ingredients: 3 c. All-purpose flour; 1/2 c. Unsweetened cocoa pwdr; 2 tsp Baking soda; 1 tsp Salt; 2 c. Cool water; 2 c. Sugar; 1 c. Corn oil; 1 Tbsp. Vanilla extract; 1 1/2 c. (about 10 ounces) mint-flavored chocolate chips; 5 c. Powdered sugar; 3/4 c. Plus 3 Tablespoons unsweetened cocoa pwdr; 1/2 c. Plus 2 Tablespoons., (1 1/4 sticks) unsalted butter, room temperature; 8 Tbsp. (about) lowfat milk; 1 1/2 tsp Peppermint extract; 1 1/4 tsp Vanilla extract; 1 c. (about 6 ounces) mint-flavored chocolate chips; 1/4 c. Red-and-white-striped peppermint candies or possibly candy canes, (broken into pcs)

от Global Cookbook

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Ингредиенты

3 c. All-purpose flour
1/2 c. Unsweetened cocoa pwdr
2 tsp Baking soda
1 tsp Salt
2 c. Cool water
2 c. Sugar
1 c. Corn oil
1 Tbsp. Vanilla extract
1 1/2 c. (about 10 ounces) mint-flavored chocolate chips
5 c. Powdered sugar
3/4 c. Plus 3 Tablespoons unsweetened cocoa pwdr
1/2 c. Plus 2 Tablespoons., (1 1/4 sticks) unsalted butter, room temperature
8 Tbsp. (about) lowfat milk
1 1/2 tsp Peppermint extract
1 1/4 tsp Vanilla extract
1 c. (about 6 ounces) mint-flavored chocolate chips
1/4 c. Red-and-white-striped peppermint candies or possibly candy canes, (broken into pcs)

Инструкции

FOR CAKE:Preheat oven to 350 degrees. Butter and flour three 9-inch-diameter cake pans with 1-1/2 inch-high sides. Sift flour, cocoa pwdr, baking soda and salt into medium bowl. Mix 2 c. cool water and sugar in large bowl till sugar
dissolves. Gradually fold in corn oil and vanilla extract. Whisk in dry
ingredients. Divide cake batter among prepared pans. Sprinkle 1/2 c. mint-flavored chocolate chips over cake batter in each pan. Bake cakes till tester inserted into center comes out clean, about 25 min. Cold cakes in pans on rack 15 min. Cut around pan sides. Turn cakes out onto rack and cold completely.
FOR FROSTING:Combine powdered sugar, cocoa pwdr, unsalted, butter 6 Tablespoons lowfat milk,
peppermint extract and vanilla extract in large bowl. Using electric mixer, beat frosting till smooth. Thin with more lowfat milk by tablespoonfuls, if necessary.
Place 1 cake layer, chocolate-chip side up, on platter. Spread 2/3 c. frosting over. Sprinkle with 1/2 c. chocolate chips. Top with second cake layer,
chocolate-chip side up. Spread 2/3 c. frosting over. Sprinkle with 1/2 c.
chocolate chips. Top with remaining cake layer, chocolate-chip side down.
Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)
Place striped peppermint candies in heavy plastic bag. Crush with hammer.
Sprinkle candies over cake.
(8-10 servings)