Recipe Talk

within the past few years, I got a terrific recipe for a chocolate cake with a green mint-mini chocolate chips filling and chocolate frosting. Any way I could find that?

Betty Crocker Recipe

Chocolate-Mint Swirl Cake

Filling

2 packages (3 oz each) cream cheese, softened
1/4 cup granulated sugar
1 egg
1/8 teaspoon peppermint extract
3 drops green food color

Cake

1 box Betty Crocker® SuperMoist® devil's food cake mix
1 cup water
1/2 cup butter or margarine, melted
2 eggs

Chocolate and Mint Glaze

2 tablespoons semisweet chocolate chips
1 teaspoon shortening
1 cup powdered sugar
1/4 teaspoon peppermint extract
1 or 2 drops green food color
1 tablespoon corn syrup
3 to 4 teaspoons water

1.Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in granulated sugar, 1 egg, 1/8 teaspoon peppermint extract and 3 drops food color until smooth; set aside.
2.In large bowl, beat cake mix, 1 cup water, the butter and 2 eggs on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan. Spoon cream cheese filling over batter.
3.Bake 42 to 48 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling rack or heatproof plate; remove pan. Cool completely, about 1 hour.
4.In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside. For glaze, mix powdered sugar, 1/4 teaspoon peppermint extract, 1 to 2 drops food color, the corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled. Drizzle over cake. Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Store in refrigerator.
Makes 16 servings

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Sprinkling with coarsely chopped chocolate mint candies makes this already-incredible cake even more decadent!
Success
The shortening keeps the melted chocolate chips smooth. Butter and margarine contain more water than shortening, so they can’t be substituted.

Nutrition Information:

1 Serving (1 Serving)Calories 290(Calories from Fat 120),Total Fat 13g(Saturated Fat 8g,Trans Fat 1g),Cholesterol 65mg;Sodium 340mg;Total Carbohydrate 39g(Dietary Fiber 0g,Sugars 28g),Protein 4g;Percent Daily Value*:Vitamin A 8%;Vitamin C 0%;Calcium 4%;Iron 8%;Exchanges:1 Starch;0 Fruit;1 1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 1/2 Fat;Carbohydrate Choices:2 1/2;*Percent Daily Values are based on a 2,000 calorie diet.

Chocolate-Mint Cake

Active Time: 20 minutes
Total Time: 1 hour 45 minutes

Yield: 12 slices

INGREDIENTS

CHEESECAKE FILLING

1 brick (8 oz) 1?3-less-fat cream cheese (Neufchâtel or Cream Cheese, softened)
1?3 cup sugar
1 large egg
1 tsp mint extract

BATTER

1 box (18.25 oz) devil’s food cake mix
1?2 cup oil
1?2 cup milk or water
1?3 cup unsweetened cocoa powder
3 large eggs
1 cup semisweet chocolate mini-chips

FROSTING

1 can (12 oz) whipped vanilla frosting
1 tsp mint extract
6 drops green liquid food color

PREPARATION

1. Heat oven to 350°F. Coat a 13 x 9-in. baking pan with nonstick spray. Line bottom with wax paper letting paper extend about 2 in. above pan on long sides.
2.Filling: Mix ingredients in a medium bowl until smooth. Set aside.
3. Batter: In a large bowl with mixer on low speed beat first 5 ingredients until moistened. On medium speed beat 2 minutes. Stir in mini-chips. Spread 2 cups in prepared pan. Spoon Filling over batter; carefully spread evenly. Spoon dollops of remaining batter close together on top.
4. Bake 35 minutes or until a wooden pick inserted in center comes out with moist crumbs attached. Cool in pan on wire rack 10 minutes before inverting on rack, removing paper and cooling completely.
5.Frosting:Whisk frosting and mint extract in a bowl. Remove 2?3 cup to another bowl; tint green. Spoon each into a qt-size ziptop bag. Snip tip off a corner of each bag. Pipe white, then green diagonal lines on cake.

Planning Tip: Can be completed up to 2 days ahead. Refrigerate loosely covered.
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Mint Chocolate CakeMy husband works for a mint farmer, so I'm always looking for recipes with mint in them.

I received this recipe at my bridal shower.

My friend wrote "Easy and pretty" on the top corner of the recipe card -

and it's so true.20-24 ServingsPrep: 15 min. + chilling Bake: 25 min. + cooling

Ingredients

1 package (18-1/4 ounces) chocolate cake mix

FROSTING:

1/2 cup butter, softened

2 cups confectioners' sugar

1 tablespoon water

1/2 teaspoon peppermint extract

3 drops green food coloring

TOPPING:

1-1/2 cups milk chocolate chips

6 tablespoons butter, softened

1/4 teaspoon peppermint extract

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Optional Buttercream Frosting Ingredients

8 Tbsp butter, room temperature (1 stick, 4 ounces)

1 Tbsp milk

1/4 to 1/2 teaspoon peppermint extract

2 cups powdered sugar

Optional--green food coloring

Optional Cream Cheese Frosting Ingredients

4 ounces cream cheese, room temperature

4 Tbps butter, room temperature (1/2 stick, 2 ounces)

1/4 to 1/2 teaspoon mint extract

1 1/2 cups powdered sugar (confectioner's sugar)

Optional--green food coloring

Fresh mint for garnish

Directions

•Prepare cake batter according to package directions, using a greased
15-in. x 10-in. x 1-in. baking pan.

•Bake at 350° for 25-30 minutes or until a toothpick inserted near
the center comes out clean. Cool on a wire rack.

•In a large bowl, combine the frosting ingredients until smooth.
Spread over cooled cake.

•For topping, in a microwave, melt chocolate chips and butter; stir
until smooth. Stir in extract. Spread over frosting. Refrigerate
until set. Yield: 20-24 servings.