Mint Chocolate Cake

Temperature

Temp

What you'll need

Dawn Exceptional® Baker’s Request™ Devil’s Food Cake Mix (00495128)

Bakery Essentials™ Soybean Vegetable Oil (02505321)

Water

Bakery Essentials™ No Stick Pan Coating (02498154)

Dawn Exceptional® VelveTop™ Vanilla Whipped Icing (00492687)

DDA Mint Extract (02390805)

Chopped Andes Mints (01256727)

Dawn Exceptional® Classic Chocolate Fudge Icing (00878902)

Directions

Working Method

Prepare Baker’s Request™ Devil’s Food Cake Mix according to bag directions. Deposit 1 pound batter each into 3, 8 inch rounds that have been treated with pan spray. Bake at 350F until cake springs back lightly when touched. Let cool completely and depan when cool. In a stand mixer fitted with the whip attachment, whip velvatop with mint flavoring. Fill cake layers with prepared velvatop, making another velvatop layer on the top of the cake. Decorate with crushed Andes mints, then drizzle with chocolate fudge icing.

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Mint Chocolate Cake

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