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Sunday, March 20, 2011

♥ Chocolate Mint Layer Cake ♥

Ingredients:
* 1/4 cup butter, softened
* 1-1/4 cups sugar
* 2 eggs
* 1 container (2-1/4 ounces) prune baby food
* 1 teaspoon vanilla extract
* 1 cup all-purpose flour
* 3/4 cup cake flour
* 1/2 cup baking cocoa
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1-1/4 cups buttermilk

FILLING:
* 1 cup heavy whipping cream
* 3 tablespoons confectioners' sugar
* 1/8 teaspoon mint extract
* 3 to 4 drops green food coloring, optional

ICING:
* 1 cup (6 ounces) semisweet chocolate chips, melted and cooled
* 2/3 cup fat-free sour cream
* 1 teaspoon vanilla extract
Directions:
* Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside.
* In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in baby food and vanilla. Combine the flours, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk.
* Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
* For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second cake layer.
* For icing, in a small bowl, combine the cooled chocolate, sour cream and vanilla. Spread over top and sides of cake. Refrigerate for at least 2 hours before serving.

Yield: 16 servings.

Nutrition Facts: 1 slice equals 283 calories, 13 g fat (7 g saturated fat), 57 mg cholesterol, 217 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein.

~~Chocolate Mint Layer Cake published in Healthy Cooking February/March 2009~~

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