PEPPERMINT PATTY CAKE
One afternoon I was craving chocolate mint - this is the result of that. =) Minty and decadent - a great surprise for holiday guests! If you are ambitious you can prepare a homemade cake and chocolate frosting as well. I am using my preferred preparation.
Provided by Cheryl Campagna
Categories Cakes
Time 50m
Number Of Ingredients 10
Steps:
- 1. Prepare cake according to package ingredients. This can be made in either layer form or flat pan - I will give directions for both.
- 2. Mix powdered sugar, butter, and milk in bowl. Beat until creamy. Add Mint extract until you reach a mint flavor that seems good to you. (Some people like super minty, some people don't) You may need to add a little more powdered sugar as the extract will thin the frosting and we want it to be nice and thick!
- 3. FOR FLAT PAN: Frost top of cake to about an 1/8 inch thickness, keeping it as uniform as possible. Place in freezer until you can run a finger over the frosting without smearing it.
- 4. Remove pan from freezer. Spread chocolate frosting atop mint frosting.
- 5. FOR ROUND PANS: Remove cake from pans. Trim top and sides so they are level. Spread ONLY TOP of each layer with mint frosting. DO NOT frost the sides! Place in freezer until you can run a finger over frosting without smearing.
- 6. Remove pans from freezer. Frost a layer of chocolate over the mint frosting on top of layers. Carefully place one layer on top, frost sides with chocolate only.
- 7. BOTH Sprinkle Andes Baking chips over top. You can also chop these up very fine and put these on the sides of layer cake.
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