Mint Chocolate Cake With Mint Cream Cheese Icing/Frosting |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Thanks to Jovi_nutt. It tastes like a Thin Mint girl scout cookie or a York peppermint patty. It wasn't nearly as heavy as i thought, either. Ingredients:
2 1/4 cups sugar |
2 cups all-purpose flour |
3/4 cup unsweetened cocoa powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 cups milk, hot |
1 cup unsalted butter, melted |
2 large eggs |
1 1/2 teaspoons peppermint extract |
3 (8 ounce) packages cream cheese, room temperature (reduced fat works well) |
5 cups powdered sugar |
1/2 cup unsalted butter, room temperature |
Directions:
1. Preheat the oven to 350 degrees.
2. Grease and flour two 8 inch layer pans (or the equivalent).
3. Mix the sugar, sifted flour, sifted cocoa powder, baking soda, and salt in a bowl.
4. Slowly add the hot milk and butter while stirring.
5. Add the eggs and 3/4 tsp of peppermint extract.
6. Distribute evenly in the pans and bake for 25 minutes, or longer, until toothpick comes out clean.
7. For the icing, beat one stick of soft butter and the three room temperature packages of cream cheese until smooth.
8. Add 3/4 tsp of peppermint extract and 5 cups of powdered sugar.
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