MOIST CHOCOLATE-MINT LAYER CAKE

Moist Chocolate-Mint Layer Cake image

Chocolate and cream-cheese frosting top a freshly baked moist layer cake with delicate peppermint hints!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h35m

Yield 12

Number Of Ingredients 20

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Ingredients

3 cups cake flour or 2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups unsweetened baking cocoa
1 1/2 cups hot strong coffee
1 cup butter, softened
1/3 cup vegetable oil
2 teaspoons vanilla
1 teaspoon peppermint extract
2 cups packed light brown sugar
3 eggs
2 egg yolks
1/2 cup butter, softened
1 package (8 oz) cream cheese, softened
3 oz unsweetened baking chocolate, melted
2 tablespoons milk
1 teaspoon peppermint extract
1/2 teaspoon vanilla
3 1/2 cups powdered sugar

Steps:

Adjust oven rack to middle position. Heat oven to 350°F. Grease two 9-inch round pans with shortening and dust with flour; set aside.
In medium bowl, beat flour, baking powder, baking soda and salt with wire whisk; set aside.
In another medium bowl, beat cocoa and hot coffee with wire whisk, making sure no lumps remain; set aside.
In large bowl, beat 1 cup butter and the oil with electric mixer on medium speed 5 minutes or until fluffy (7 minutes if using handheld mixer). Add 2 teaspoons vanilla and 1 teaspoon peppermint extract and beat 1 minute. Add brown sugar and beat 3 minutes longer, stopping halfway to scrape side of bowl. Add 2 of the eggs and beat 1 minute. Scrape side of bowl. Add remaining egg and the egg yolks and beat 2 minutes longer.
Add about 1 cup of the dry ingredients and 1/2 cup of the coffee mixture to butter mixture. Beat on low speed just until combined. Continue alternately adding dry ingredients and coffee mixture, beating after each addition to combine. When all ingredients have been added, scrape side of bowl. Divide batter evenly between pans.
Bake 35 to 40 minutes or until cake tester or toothpick inserted in center comes out clean or cake springs back when touched lightly in center. Cool on wire rack 10 minutes. Run knife or metal spatula between cake and edge of pan to loosen. Invert cakes onto wire rack and cool completely, about 1 hour.
In large bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until soft. Mix in chocolate, milk, 1 teaspoon peppermint extract and 1/2 teaspoon vanilla. On low speed, add powdered sugar, 1 cup at a time, beating until smooth. When all of the powdered sugar has been added, beat 1 minute longer or until smooth.
Place 1 layer on serving plate or stemmed cake plate. Spread 2/3 cup frosting over layer to about 1/4 inch from edge. Top with second layer. Frost side and top with remaining frosting.

Nutrition Facts : Calories 850, Carbohydrate 106 g, Cholesterol 170 mg, Fat 8, Fiber 5 g, Protein 9 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 70 g, TransFat 1 1/2 g