Does anyone know a good recipe that incorporates.........?!


Question: .........cake with mint and a dark chocolate icing?

(Or variation using those ingredients)

Thanks


Answers: .........cake with mint and a dark chocolate icing?

(Or variation using those ingredients)

Thanks

Mint chocolate cake

chocolate cake

1 ? cups flour
1 cup white sugar
1 cup cold water
1/3 cup cocoa powder
1/3 vegetable shortening, or vegetable oil
1 tablespoon cider vinegar (do not use other vinegars, must be "cider vinegar")
1 teaspoon vanilla
1 teaspoon baking soda
? teaspoon salt

Combine flour, sugar, cocoa powder, baking soda and salt. Add shortening and mix in. Add vinegar to water and then add to the rest of mixture a little bit at a time, beating well after each addition. Add vanilla and mix. Pour into greased/wax paper-lined cake pan and bake at 350 degrees for about 30 minutes.




FROSTING:
115 g butter or margarine, softened
240 g confectioners' sugar
15 ml water
3 ml peppermint extract
3 drops green food coloring


TOPPING:
250 g milk chocolate chips
85 g butter or margarine, softened
1 ml peppermint extract

DIRECTIONS
Prepare cake batter according to package directions. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a bowl, combine the frosting ingredients until smooth. Spread over cooled cake.
For topping, in a microwave-safe bowl, melt chocolate chips and butter; stir in extract. Spread over frosting. Refrigerate until set.

yum!!!!
Can you save me some please!!

:0)

http://allrecipes.com/Recipe/Chocolate-M...

Chocolate Mint Dessert
Ingredients:
1 cup all-purpose flour
1 cup sugar
1/2 cup (1 stick) butter or margarine, softened
4 eggs
1-1/2 cups (16-oz. can) HERSHEY'S Syrup
MINT CREAM CENTER(recipe follows)
CHOCOLATE GLAZE(recipe follows)
Directions:
1. Heat oven to 350° F. Grease 13x9x2-inch baking pan.

2. Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into prepared pan.

3. Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack. Spread MINT CREAM CENTER on cake. Cover; refrigerate. Pour CHOCOLATE GLAZE over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. About 12 servings.

MINT CREAM CENTER: Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons green creme de menthe (OR 1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3 drops green food color may be substituted for creme de menthe) in medium bowl; beat until smooth.

CHOCOLATE GLAZE: Melt 6 tablespoons butter or margarine and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly.

CHOCOLATE MINT TRIANGLES: Cut dessert into about twelve 3-inch squares; cut each square diagonally into halves. About 24 triangles.

DOUBLE CHOCOLATE MINT DESSERT: HERSHEY'S Mint Chocolate Chips may be substituted for HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in Chocolate Topping. Omit creme de menthe in Mint Cream Center.

What about mint shortbread slices. Make up some shortbread in a square pan. Cook it and leave it to cool. Make some icing and flavour with mint. Cover the shortbread. When it is set pour melted chocolate over it and let it set again. Cut into squares. It's like millionaires shortbread with a minty layer instead of the caramel.





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