I created this cake as a reminder of when my husband & I first started dating, many years ago, because I always was working on St Patrick's Day, I would always bring home a Chocolate Mint layer cake for Dessert on the big day.
So I knew in my mind what I wanted to do, it had to have mint, & it had to have chocolate but not too much chocolate, so this is my home made dessert creation, & it had to be green & white, so with that in mind, this is what I created.
It is minty, colorful & tasty, & just a hint of chocolate through out. The minty M & M's were perfect w/a drizzle of chocolate.
NOTE: THIS IS A LARGE CAKE, YOU MAY WANT TO USE 2 CAKE PANS. PREHEAT OVEN TO 325 DEGREES F. THIS IS THE PAN I USED, it has a 30 cup capacity.
Also note because I didn't know exactly how much frosting I needed, I used 2 cans, and had a lot left over. You may want to cut frosting ingredients in half.DO NOT OPEN DOOR DURING FIRST HOUR & 15 MINUTES OF BAKING TIME.
Cream Butter and sour cream together till creamy. Add sugar gradually & beat until no granules are visible in the butter mixture. About 6-8 minutes.
Add eggs one at a time beating well after each addition.
Combine pistachio pudding with the flour & stir to blend together. Gradually add flour mixture to the creamed mixture,
Add the mint liqueur to a large measuring cup but also add in the peppermint extract and vanilla bean paste. Then alternate the liquid mixture with the dry beating well after each addition. Add optional green food color until desired shade of green is reached, then blend thoroughly.
Remove about 3 1/2 cups of batter to a smaller bowl,Mix cocoa and chocolate syrup to a very small bowl and stir until it is fully blended, then pour into the bowl with the lesser amount of batter, stirring well until blended and batter is very chocolate colored.
Spray baking pan with Bakers Joy or non stick cooking spray, thoroughly. Adding a layer of the green batter to bottom of pan first, then add about half of chocolate batter, then more green batter, the remaining chocolate batter, and lastly add the remainder of the green cake batter. Smooth out the top of the cake, and lightly run a knife through cake batter being careful not to scrape the sides of the pan nor the bottom.
Place in preheated 325 degrees F. and cook for about 1 hour and 30 to 40 minutes or until a toothpick inserted in center comes out clean. Remove from oven.
ALLOW TO SIT IN PAN AT LEAST 10 MINUTES before inverting cake on to platter or cooling rack to cool completely.
Prepare frosting by combining the cream cheese with the canned frosting, add the peppermint extract, stir to blend, then frost cake as desired.
Combine the syrup and cocoa powder together in a small bowl, then stir till completely blended, then carefully drizzle glaze along the edge of the cake allowing it to drizzle down the sides of the cake.
Decorate cake as desired with M& M's or candies of your choice.