Mint-Frosted Chocolate Cake
"I often make a peanut butter version of this cake but wanted to switch things up by introducing a new flavor. I tinkered with the recipe and decided mint was my new go-to ingredient. My son came up with the idea for the frosting. The rest is delicious history! The cake is fragile, so freezing the layers makes them easier to handle. —Melanie Cooksey, Monroe, Georgia..."
INGREDIENTS
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2 large eggs, room temperature
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1-1/2 cups water
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1 cup canola oil
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1 cup 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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