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:
� C butter {margarine} softened
4 oz cream cheese, softened
2 C granulated sugar
2 eggs
2 tsp vanilla extract
2 C all-purpose flour
� C cocoa
1 � tsp baking soda
� tsp salt
13/4 C boiling water
� C cr�me de menthe
FROSTING:
4 � C sifted confectioners� sugar
1 � C butter {margarine} softened
3 T cr�me 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 cr�me 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, cr�me 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
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