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Chocolate Mint Layer Cake




Source of Recipe


Internet


List of Ingredients




Cake
3 cups all purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cold water
2 cups sugar
1 cup corn oil
1 tablespoon vanilla extract
10 ounces (about 1 cup) Andes candies mint chocolates, roughly chopped

Frosting
5 cups powdered sugar
3/4 cup plus 3 tablespoons unsweetened cocoa powder
1/2 cup plus 2 tablespoons (1¼ sticks) unsalted butter, room temperature
8 tablespoons (about) milk
1½ teaspoons peppermint extract
1¼ teaspoons vanilla extract
1 cup (about 6 ounces) Andes candies mint chocolates, roughly chopped
1/4 cup red-and-white striped peppermint candies or candy canes, broken into pieces (optional)


Recipe



For Cake: Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans. Sift flour, cocoa powder, baking soda and salt into a medium bowl. Mix 2 cups of cold water and sugar in a large bowl until sugar dissolves. Gradually mix in corn oil and vanilla extract. Using an electric mixer, blend in the dry ingredients. Divide cake batter among prepared pans. Sprinkle 1/2 cup mint chocolate over cake batter in each pan.

Bake cakes until tester inserted into center comes out clean; about 25 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides. Turn cakes out onto racks and cool completely.

For Frosting: Combine powdered sugar, cocoa powder, unsalted butter, 6 tablespoons milk, peppermint extract and vanilla extract in large bowl. Using electric mixer, beat frosting until smooth. Thin with more milk if necessary.

Place 1 cake layer, mint chocolate side up, on platter. Spread 2/3 cup frosting over cake. Sprinkle with 1/2 cup mint chocolates. Top with second cake layer, mint chocolate side up. Spread 2/3 cup frosting over cake. Sprinkle with 1/2 cup mint chocolates. Top with remaining cake layer, mint chocolate side down. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Store at room temperature.)

Place striped peppermint candies in heavy plastic bag. Crush with a hammer. Sprinkle candies over cake.