Minty Chocoholic Cake

Minty Chocoholic Cake

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raymond spencer


next cake recipe,it contain more
chocolate plus it has mint flavor,for chocolate fans out there,try this recipe.


★★★★★ 2 votes

10 to 12
35 Min


  • 1 c
    chopped andes candies
  • 1
    18.25-ounce box german chocolate cake mix
  • 1 c
  • 3
    egg whites
  • 3/4 c
    vegetable oil
  • 4
    hersheys chocolate bars,coarsely chopped
  • 3
    nestles crunch bars,coarsely chopped
  • 2 tsp
    mint extract

  • 2 Tbsp
  • 3/4 c
    half and half
  • 1 c
    milk chocolate chip morsels
  • 1
    container frozen whipped topping
  • 2 pkg
    cream cheese,softened
  • 1 tsp
    mint extract

How to Make Minty Chocoholic Cake


  1. Preheat oven to 350 degrees F.
  2. Lightly mist a 13x9-inch baking pan with cooking spray.Sprinkle with chopped andes candies.
  3. Combine cake mix,water,eggs,vegetable oil,candy bars and mint extract in a large mixing bowl and beat with electric mixer on low 1 minute,then scrape sides of bowl with rubber spatula.Beat 2 additional minutes on medium speed.The batter will become thick and well blended.Pour batter into the prepared pan,smoothing the top with the spatula.
  4. Bake the cake for 30 to 35 minutes.Remove from the oven and let cool.
  5. Frosting:Combine maragrine,half and half and chocolate chips in saucepan.Bring to a boil over medium heat.Remove from heat.
  6. In a large bowl,combine whipped topping,cream cheese and mint extract,whisk together.Pour hot chocolate mixture onto cream cheese mixture.Stir
    until smooth.Let the frosting cool approximately 20 minutes,stirring regularly.Frosting with thicken.Spread cooled frosting over the cake.

Printable Recipe Card

About Minty Chocoholic Cake

Course/Dish: Cakes Chocolate
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy

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