|Nutritional Guidelines (per serving)|
|Servings: Serves 12-16|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 18g||91%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chopped up mint candies are the secret to this rich and moist cake. It's topped with a cream cheese frosting made with mint extract. The Andes Candies people now make mint candies chopped into little pieces like chocolate chips, perfect for this cake.
This recipe is easier than most because you start with a cake mix. The only hard part about this recipe is making the frosting; be sure to beat the frosting long enough so it's smooth and fluffy.
You can also make cupcakes with this recipe. You can get 24 cupcakes out of this recipe. Bake the cupcakes at 350 F for 15 to 20 minutes or until the top springs back when they are lightly touched with your fingertip. Let the cupcakes cool in the tins for about 3 minutes, then carefully remove to a wire rack to cool. Frost when the cupcakes are completely cool.
- 1 (18.25-ounce) package chocolate cake mix
- 1 and 1/3 cups water
- 1/3 cup vegetable oil
- 1 tablespoon melted butter
- 3 eggs
- 1 cup chopped chocolate mint candy pieces (Andes Candies pieces)
- 1 (8-ounce) package cream cheese, softened
- 1/2 to 1 teaspoon peppermint extract
- Pinch salt
- 1/4 cup butter, softened
- 2-1/2 to 3-1/2 cups powdered sugar
- 1/3 cup light cream
- Two drops green food coloring, if desired
Preheat the oven to 350 F. Spray the bottom of a 9" x 13" pan with nonstick baking spray containing flour; set aside.
In a large bowl, combine the cake mix, water, oil, melted butter, and eggs. Beat for 30 seconds on low speed, then increase speed to high and beat for 2 minutes. Stir in 1 cup of the candy pieces and pour into the prepared pan.
Bake for 28 to 34 minutes until the top of cake springs back when lightly touched with your finger and the cake starts to pull away from the sides of the pan slightly.
Cool the cake completely on a wire rack to allow air circulation around the pan.
To make the frosting, in a medium bowl, beat the cream cheese with the peppermint extract, salt, butter, and 1 cup of the powdered sugar.
Add the remaining powdered sugar alternately with the light cream until the frosting is fluffy. Beat for another 2 to 4 minutes. Then beat in the food coloring.
Frost the cake. Then top the frosting with 1/3 cup of the mint chocolate candy pieces. Store the cake covered at room temperature.