minty oats layer cake

How To Make minty oats layer cake

• 1

  In a medium jar, mix 1 cup rolled oats, mint fudge baking chunks, chocolate milk and 2 teaspoons mint extract together with a fork for 30 seconds until combined.
• 2

  Cover and refrigerate for 4 hours.
• 3

  Preheat oven to 350 degrees F. Coat two 9" round cake pans with cooking spray. Divide 1 cup junior mints between the pans.
• 4

  In a large bowl, combine cake mix, water, vegetable oil, eggs, malted milk powder and 2 teaspoons mint extract; beat on medium speed for 30 seconds. Add the mint oats mixture into the cake batter. Beat again on low speed for 3 minutes.
• 5

  Pour into the cake pans. Bake for 25 minutes or until a toothpick inserted a center comes out clean. Cool completely for 5 minutes.
• 6

  Melt margarine in a large skillet over medium heat. Add remaining rolled oats and cane sugar. Saute for 5 minutes or until the oats are caramelized.
• 7

  Remove from heat. Transfer to a small bowl. Add 2 teaspoons mint extract; mix well and set aside.
• 8

  In a medium bowl, combine heavy cream, half and half, cream cheese, remaining mint extract and green food coloring; whisk well for 5 minutes until blended.
• 9

  Place a layer of cooled cake on a serving plate. Spread half the frosting on top of the cake. Add sauteed oats mixture and remaining junior mints and spread evenly.
• 10

  Place a second cooled cake on top. Spread the remaining frosting on the sides and top of the cake. Garnish with 1/4 cup sauteed oats on top.
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