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 1GA (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.

Load More Reviews

Mint Chocolate Cake

You’ll love these recipes too

Sourdough Lemon Meringue Donut

Lemon Blueberry Donut

Strawberries ‘n Cream Donut

Crème Brulee Donut

Pistachio Crème Donut

Boston Crème Pie Donut

Raspberry Cinnamon Crunch Donut

Raspberry Filled Donut

Strawberry Crisp Donut

Strawberry Filled Donut

Pumpkin Old-Fashioned Donut

Back to School Brownie Cake Pops

Do you like this recipe?

Tell other bakers what you thought.

I would like to receive email communications from Dawn Foods.

Rating is required

First Name is required

Last Name is required

Email is required

Email is invalid

Comments are required

SUBMIT RATING

Thank you

Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.

BACK TO RECIPE

An error occurred. Please try again.

© 2018 Dawn Food Products, Inc.
Unless noted otherwise, all trademarks and other intellectual property on this site are owned by Dawn Food Products, Inc., Jackson, MI, USA