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St. Pats: Chocolate Mint Cake

Source of Recipe

Millie


Recipe Introduction

NOTE: Shamrock decorations must be made 1 day in advance.

Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10095.354

List of Ingredients

ROYAL ICING (for shamrocks):
2 egg whites
2 2/3 C sifted confectioners’ sugar
Green paste food color

CAKE:
½ C butter {margarine} softened
4 oz cream cheese, softened
2 C granulated sugar
2 eggs
2 tsp vanilla extract
2 C all-purpose flour
¾ C cocoa
1 ½ tsp baking soda
½ tsp salt
13/4 C boiling water
¼ C crème de menthe

FROSTING:
4 ½ C sifted confectioners’ sugar
1 ¼ C butter {margarine} softened
3 T crème de menthe
1 T vanilla extract
Green paste food color



Recipe

TO MAKE SHAMROCK DECORATIONS, trace {draw} 3 shamrock “patterns” onto tracing paper, leaving at least 1: between patterns. Tape patterns onto a baking sheet. Cover w/plastic wrap; secure edges w/tape.

For royal icing, beat egg whites & sugar in a medium bowl til well blended; tint green. Use a small knife to spread icing inside the shamrock patterns. Allow icing to harden at room temperature 24 hrs or til completely dry.

FOR CAKE, preheat oven to 350°

In a large bowl, cream butter, cream cheese, and sugar til fluffy. Beat in eggs & vanilla. In a med bowl, sift together flour, cocoa, baking soda & salt. Add dry ingredients to creamed mix; beat until smooth. Add water and crème de menthe; beat until smooth. Pour batter into 2 greased & floured 9” round cake pans.

Bake 25~30 minutes or til a toothpick inserted in center of cake comes out clean. Cool in pans 10 minutes. Remove from pans & cool completely on a wire rack.

FOR FROSTING, beat sugar, butter, crème de menthe & vanilla together in a lrg bowl til smooth. Tint frosting light green. Reserving 1/2 C of frosting, frost between layers, sides, and top of cake.

TO DECORATE CAKE, transfer reserved frosting to a pastry bag fitted with a large star tip. Pipe decorative border along top & bottom edges of cake. Invert shamrock decorations onto a flat surface & carefully peel away plastic wrap. Place shamrock decorations right side up on top of cake. Store in an airtight container in fridge.

Yield 10~12 servings