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minty chocoholic cake

(2 ratings)
clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

The next cake recipe I created contains more chocolate with a good mint flavor.

(2 ratings)
yield 10 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For minty chocoholic cake

  • CAKE
  • 1 c
    chopped Andes candies
  • 1 box
    German chocolate cake mix
  • 1 c
    water
  • 3
    large eggs
  • 3/4 c
    vegetable oil
  • 2
    king size Baby Ruth bars, sliced
  • 6
    fun size Snickers bars, sliced
  • 2 tsp
    mint extract
  • MINT CHOCOLATE FROSTING
  • 2 Tbsp
    margarine
  • 3/4 c
    half and half
  • 1 c
    milk chocolate chips
  • 1
    container frozen whipped topping
  • 8 oz
    cream cheese, softened
  • 2 tsp
    mint extract

How To Make minty chocoholic cake

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Lightly coat a 13x9-inch baking pan with cooking spray. Sprinkle with chopped Andes candies.
  • 3
    Combine cake mix, water, eggs, vegetable oil, sliced candy bars and mint extract in a large mixing bowl and beat with electric mixer on low 1 minute. Scrape sides of bowl with rubber spatula. Beat 2 additional minutes on medium speed.
  • 4
    The batter will become thick and well blended. Pour batter into the prepared pan, smoothing the top with the spatula.
  • 5
    Bake for 30 minutes or until a toothpick inserted the center comes out clean. Cool completely for 10 minutes.
  • 6
    For the frosting, combine the margarine, half and half and chocolate chips in saucepan. Bring to a boil over medium heat for 3 minutes. Remove from heat.
  • 7
    In a large bowl, combine the whipped topping, cream cheese and mint extract, and whisk together. Pour hot chocolate mixture onto the cream cheese mixture. Stir until smooth.
  • 8
    Let the frosting cool approximately 20 minutes, stirring regularly. Frosting will thicken. Spread cooled frosting over the cake.
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