Makeover Chocolate Mint Layer Cake

Name: Makeover Chocolate Mint Layer Cake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 16
Cuisine: Global
Ingredients: 118 milliliters baking cocoa; 1 teaspoon baking soda; 59 milliliters butter, softened; 296 milliliters buttermilk; 177 milliliters cake flour; 3 Tbsps confectioners sugar; 2 eggs; 237 milliliters all-purpose flour; 3 drops green food coloring, optional; 237 milliliters heavy whipping cream; 0 teaspoons mint extract; 64 grams container prune baby food; 1 teaspoons salt; 170 grams cup semisweet chocolate chips, melted and cooled; 158 milliliters fat-free sour cream; 296 milliliters sugar; 1 teaspoon vanilla extract

Makeover Chocolate Mint Layer Cake might be just the dessert you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 296 calories, 5g of protein, and 14g of fat each. A mixture of heavy whipping cream, food coloring, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside.

Ingredients you will need

Cooking Spray

All Purpose Flour

Equipment you will use

Baking Pan

In a large bowl, beat butter and sugar until crumbly, about 2 minutes.

Ingredients you will need

Butter

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Beat in baby food and vanilla.

Ingredients you will need

Vanilla

Egg

Combine the flours, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk.

Ingredients you will need

Baking Soda

Buttermilk

Butter

Cocoa Powder

Salt

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.

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Toothpicks

Oven

For filling, in a small bowl, beat the cream until it begins to thicken.

Ingredients you will need

Cream

Equipment you will use

Bowl

Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired.

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Powdered Sugar

Food Color

Extract

Place one cake layer on a serving plate; spread with filling. Top with second cake layer.

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Spread

For icing, in a small bowl, combine the cooled chocolate, sour cream and vanilla.

Ingredients you will need

Sour Cream

Chocolate

Vanilla

Icing

Equipment you will use

Bowl

Spread over top and sides of cake. Refrigerate for at least 2 hours before serving.

Ingredients you will need

Spread

Equipment

Ingredients

Servings:

118milliliters

baking cocoa 1teaspoon

baking soda 59milliliters

butter, softened 296milliliters

buttermilk 177milliliters

cake flour 3Tbsps

confectioners' sugar 2

eggs 237milliliters

all-purpose flour 3drops

green food coloring, optional 237milliliters

heavy whipping cream 0teaspoons

mint extract 64grams

container prune baby food 1teaspoons

salt 170grams

cup semisweet chocolate chips, melted and cooled 158milliliters

fat-free sour cream 296milliliters

sugar 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "