Mint-Frosted Chocolate Cake Recipe
"I make another version of this cake using peanut butter, but I was looking to try something different by experimenting with the ingredients. My son came up with the idea for the mint frosting. The rest is delicious history! Note that the cake is fragile, so freezing the layers makes them easier to work with...."
INGREDIENTS
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2 large eggs
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1-1/2 cups water
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1 cup canola oil
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1 cup (8 ounces) sour cream
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2 tablespoons white vinegar
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1 teaspoon vanilla extract
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2-1/2 cups sugar
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2 cups all-purpose flour
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3/4 cup baking cocoa
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2 teaspoons baking soda
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1 teaspoon salt
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MINT FROSTING:
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1 package (8 ounces) cream cheese, softened
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1/2 cup butter, softened
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5 cups confectioners' sugar
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3/4 teaspoon mint extract
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2 to 3 drops green food coloring
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24 mint Andes candies, chopped
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CHOCOLATE GLAZE:
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8 ounces semisweet chocolate, coarsely chopped
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1/2 cup half-and-half cream
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2 tablespoons light corn syrup
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Additional mint Andes candies, chopped, optional
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