Mint Chocolate Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Parchment paper
Devil's Food Cake Batter
1/2 gal. mint chocolate chip ice cream, softened
10 chocolate wafers, coarsely crushed
Chocolate Ganache
Garnishes: sweetened whipped cream, thin crème de menthe chocolate mints
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Directions: |
Directions:1. Preheat oven to 350º. Grease and flour 3 (8-inch) round cake pans. Line with parchment paper. Prepare Devil's Food Cake Batter, and spoon into pans.
2. Bake at 350º for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, peel off parchment paper, and cool completely (about 1 hour).
3. Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream (about 2 1/3 cups); sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours.
4. Remove cake from springform pan, and place on a cake stand or plate. Prepare Chocolate Ganache, and spread over top of ice-cream cake. Let stand 15 minutes before serving. Garnish, if desired. |
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Personal
Notes: |
Personal
Notes: This was amazing!! I didn't do the ganache, instead I just bought a jar of smucker's hot fudge and let everyone drizzle their own before adding whipped cream and chopped andes mints. It was amazing and so easy. Also, didn't use the chocolate wafers because I couldn't find any, and I can't imagine how it could have made this any better. Will make again!!
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