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Créme De Menthe Chocolate Cake




Source of Recipe


Internet


List of Ingredients




CAKE LAYERS
1 cup unsifted, unsweetened cocoa
2 cups boiling water
2-1/2 cups sifted all-purpose flour, sift before measuring
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter, softened
2-1/2 cups sugar
4 eggs
1-1/2 teaspoons vanilla extract

CREME-DE-MENTHE FILLING
6 tablespoons butter, softened
3-1/2 cups unsifted confectioners' sugar
6 tablespoons green créme-de-menthe

DARK CHOCOLATE FROSTING
1 package (6-ounces) semisweet chocolate pieces
1/2 cup light cream
1 cup butter
2-1/2 cups unsifted confectioners' sugar
1 box (6-ounces) chocolate-coated square mints



Recipe



PREPARE CAKE LAYERS: In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder. Preheat oven to 350 degrees. Grease and lightly flour three 9-inch layer cake pans.

Beat butter, sugar, eggs and vanilla in large bowl with electric mixer at high speed until light, about 5 minutes. At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat. Pour evenly into pans.

Bake layers 25 to 30 minutes or until surface springs back when gently pressed with fingertip or until a cake tester inserted in center comes out clean. Remove from oven and cool in pans for 10 minutes. Remove cakes from pans and cool completely on wire racks.

PREPARE CREME-DE-MENTHE FILLING: In a small bowl, beat 6 tablespoons butter, sugar, and 6 tablespoons créme-de-menthe with an electric mixer until smooth and fluffy. On cake stand, put layers together, dividing the Créme-de-Menthe Filling equally between layers.

PREPARE DARK CHOCOLATE FROSTING: In medium saucepan, combine chocolate pieces, cream and butter; stir over medium heat until smooth. Remove from heat. With wire whisk, blend in confectioners' sugar. Turn into bowl placed over ice; beat until frosting holds its shape.

With metal spatula, frost side of cake. Use rest of frosting over top, swirling decoratively. Cut mints in half diagonally and use to decorate cake. Refrigerate cake until serving time.

Makes 16 servings