MINT BUTTERCREAM RECIPES

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CHOCOLATE FUDGE BUTTERCREAM FROSTING RECIPE | ALLRECIPES



Chocolate Fudge Buttercream Frosting Recipe | Allrecipes image

Easy and creamy chocolate fudge frosting. Tastes heavenly. Use on cooled devil's food cake for a death by chocolate experience.

Provided by Debra Steward

Categories     Chocolate Frosting

Yield 3 cups

Number Of Ingredients 7

½ cup butter
¼ cup shortening
⅓ cup unsweetened cocoa powder
2 cups confectioners' sugar
2 tablespoons milk
1 cup hot fudge topping
1 teaspoon vanilla extract

Steps:

  • Cream together the butter or margarine with the shortening.n
  • Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.n
  • Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.n

Nutrition Facts : Calories 217.7 calories, CarbohydrateContent 28.8 g, CholesterolContent 15.4 mg, FatContent 11.6 g, FiberContent 1.1 g, ProteinContent 1 g, SaturatedFatContent 5.7 g, SodiumContent 95.3 mg, SugarContent 23.9 g

BEST CHOCOLATE-MINT LAYER CAKE — HOW TO MAKE ... - DELISH



Best Chocolate-Mint Layer Cake — How to Make ... - Delish image

Andes chocolate lovers, meet your new favorite cake from Delish.com.

Provided by Lauren Miyashiro

Categories     vegetarian    Christmas    baking    dessert

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 9

1 (16-oz.) box devil’s food cake mix, plus ingredients called for on box
1 c. Andes mints, plus more for garnish
1 c. heavy cream
2 c. chocolate chips
1 c. butter, softened
5 c. powdered sugar
1 tsp. peppermint extract
3 tbsp.  heavy cream
6 drops green gel food coloring (optional)

Steps:

  • Bake two 9" round layers of chocolate cake according to box instructions. Let cool completely.
  • Make ganache: In a large saucepan over medium heat, bring heavy cream to a simmer until tiny bubbles form around the edges. Remove from heat and add chocolate chips, whisking until combined. Let mixture cool until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.
  • Meanwhile, make buttercream: In a large bowl using a hand mixer, cream together butter, powdered sugar, and peppermint extract until light and fluffy. Add cream and green food coloring and stir until evenly combined.
  • Top 1 cake layer with buttercream, then place the second cake layer on top of it. 
  • Top with ganache. You can either leave the sides of the cake naked or frost all of the sides with ganache, as seen in the video.
  • Decorate with Andes mints. 

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