chocolate mint custard layer cake

Name: Chocolate Mint Custard Layer Cake
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: ## CAKE; 2 king size Snickers bars, sliced; 8 Andes mints, chopped; 1 box(es) Devil's food cake mix; 1 cup(s) water; 1/3 cup(s) vegetable oil; 3 large eggs; 3 teaspoon(s) mint extract; 1 packet instant chocolate pudding mix; 1 cup(s) mint chocolate chips; ## FILLING; 1 cup(s) heavy cream; 1/2 cup(s) chocolate milk; 1/4 cup(s) margarine; 1/2 cup(s) cane sugar; 1/2 teaspoon(s) sea salt; 1/2 cup(s) water; 2 tablespoon(s) corn starch; 3 large egg yolks; 3 teaspoon(s) mint extract; 3 drops green food coloring; ## FROSTING; 1 container frozen whipped topping, thawed; 8 ounce(s) cream cheese, softened; 3 teaspoon(s) mint extract; 3/4 cup(s) chocolate syrup

4 Pinches

raymond spencer

st bernard, LA

Updated on Jun 20, 2025

I created a second custard layer cake recipe with chocolate mint.

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prep time 15 Min

cook time 30 Min

method Bake

yield 8 serving(s)

Ingredients

CAKE
2 king size Snickers bars, sliced
8 Andes mints, chopped
1 box Devil's food cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
3 teaspoons mint extract
1 packet instant chocolate pudding mix
1 cup mint chocolate chips
FILLING
1 cup heavy cream
1/2 cup chocolate milk
1/4 cup margarine
1/2 cup cane sugar
1/2 teaspoon sea salt
1/2 cup water
2 tablespoons corn starch
3 large egg yolks
3 teaspoons mint extract
3 drops green food coloring
FROSTING
1 container frozen whipped topping, thawed
8 ounces cream cheese, softened
3 teaspoons mint extract
3/4 cup chocolate syrup

How To Make chocolate mint custard layer cake

Step 1

Preheat oven to 350 degrees F.

Step 2

Coat two 9 round cake pans with cooking spray. Add sliced Snickers bars chopped Andes mints on both cake pans.
Step 3

In a large bowl, combine cake mix, water, vegetable oil, eggs, mint extract, and pudding mix. Whisk together for 3 minutes.
Step 4

Pour into prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely for 15 minutes.
Step 5

For the filling, in a small saucepan, add heavy cream, chocolate milk, margarine, cane sugar, and sea salt. Bring to a boil, stirring occasionally.
Step 6

In a small bowl, whisk water and corn starch until smooth. Then whisk in egg yolks. Pour into heavy cream mixture over medium heat and whisk until thickened for 5 minutes.
Step 7

Remove from heat. Stir in mint extract and green food coloring.
Step 8

For the frosting, in a medium bowl, combine whipped topping, cream cheese, mint extract, and chocolate syrup; mix well for 2 minutes until blended and smooth.
Step 9

Place one layer of cake on the serving plate. Spread the mint custard mixture onto the cake. Add mint chocolate chips.
Step 10

Place a second cake on top. Spread the frosting on the sides and top of the cake. Refrigerate for 15 minutes before serving.
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