MINT WHIPPED CREAM FROSTING RECIPES

Steps:

• Start this recipe by heating the oven to 350 degrees F.
• Grease and flour three 8-inch layer-cake pans.
• Sift flour, soda, salt, and baking powder together; set aside.
• Beat butter or margarine, sugar, and eggs, at high speed in large bowl of electric mixer about 3 minutes or until light and fluffy.
• Combine cocoa and water.
• Add flour mixture alternately with cocoa mixture at low speed, beginning and ending with flour. Beat just until smooth.
• Pour into prepared pans.
• Bake 25 to 30 minutes or until cake springs back when lightly pressed with fingertip.
• Cool in pans 10 minutes; remove from pans. Cool on wire racks.
• While the cakes cool, make the filling: combine cream, sugar, peppermint extract, and enough food coloring to tint a pale green in medium-size bowl.
• Whip just until soft peaks form using rotary beater or electric mixer.
• Place one cake layer on cake plate.
• Spread half the whipped-cream filling over layer.
• Place second cake layer over filling; spread with remaining filling. Top with third layer.
• Refrigerate 1 hour to allow whipped cream to become more firm.
• Finally, make the frosting; starting by combining melted chocolate, sugar, and hot water in small bowl.
• Beat until smooth and well blended.
• Add egg, butter or margarine, and vanilla.
• Continue to beat until frosting is thick.
• Set bowl of frosting in ice water.
• Beat with wooden spoon until frosting is of spreading consistency

Steps:

• Combine cocoa and hot water, stirring until smooth.
• Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well.
• Combine flour and next 3 ingredients; add to creamed mixture alternately with cocoa mixture, beginning and ending with flour mixture. Mix after each addition.
• Pour batter into 3 greased and floured 8-inch round cake pans. Bake at 350° for 15 minutes. Cool in pans 10 minutes; remove cakes from pans, and let cool completely on wire racks.
• Prepare the Whipped Cream Filling: Combine first 3 ingredients in a medium mixing bowl; add a small amount of food coloring to mixture, if desired, and beat until soft peaks form. Spread filling between layers.
• Prepare the Chocolate Frosting: Combine first 3 ingredients in a mixing bowl; beat at medium speed of an electric mixer until mixture is smooth. Add egg white, butter, and vanilla, beat until smooth. Set bowl in a pan of ice water, and beat until frosting is thick enough to spread. Spread on top and sides of cake.
• Prepare the Marbled Chocolate Curls: melt 12 ounces chocolate-flavored candy coating in a double boiler placed over hot water. Pour onto a smooth surface, such as marble or an aluminum foil-lined baking sheet. Then melt 12 ounces vanilla-flavored candy coating. Stir a small amount of green paste food coloring (if desired) into vanilla coating; pour vanilla coating over chocolate layer. Using a spatula, swirl the two colors to create a marbled effect, covering about a 12- x 9-inch area. Let stand at room temperature until coating cools and feels slightly tacky but is not firm. (If coating is too hard, curls will break; if too soft, coating will curl.) Pull a cheese plane across coating until curl forms.
• Spread Whipped Cream Filling between layers; spread Chocolate Frosting on top and sides of cake. Garnish, placing curls around outside of cake first, and working to the center.