Makeover Chocolate Mint Layer Cake |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 16 |
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With its minty, chocolate flavor and rich frosting, this cake tastes decadent. But it's really light! Ingredients:
1/4 cup butter, softened |
1-1/4 cups sugar |
2 eggs |
1 container (2-1/4 ounces) prune baby food |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
3/4 cup cake flour |
1/2 cup baking cocoa |
1 teaspoon baking soda |
1/2 teaspoon salt |
1-1/4 cups buttermilk |
filling: |
1 cup heavy whipping cream |
3 tablespoons confectioners' sugar |
1/8 teaspoon mint extract |
3 to 4 drops green food coloring, optional |
icing: |
1 cup (6 ounces) semisweet chocolate chips, melted and cooled |
2/3 cup fat-free sour cream |
1 teaspoon vanilla extract |
Directions:
1. Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside.
2. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in baby food and vanilla. Combine the flours, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk.
3. Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second cake layer.
5. For icing, in a small bowl, combine the cooled chocolate, sour cream and vanilla. Spread over top and sides of cake. Refrigerate for at least 2 hours before serving. Yield: 16 servings.
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