Saturday, May 12, 2012
Chocolate Mint Cake
1 box Devil Food Cake Mix (with water, eggs and oil)
1 container of Duncan Hines frosting creations frosting starter
1 packet of mint chocolate frosting creations frosting mix
1 package Andes Mints
1/3 cup chocolate chips
1/3 cup heavy cream
Mix cake according to package directions. While mixing, chop up half of the package of Andes Mints and add them to the mix. Cook in two round cake pans according to package directions.
When the cake has cooled, frost the top of one of the cake rounds. Then, stack the other round on top and use the rest of the frosting to coat the sides and top. Put in the fridge.
In a glass measuring cup heat the 1/3 cup of heavy cream in the microwave for about 30 seconds on 40% power. After it's heated, add the chocolate chips and about 6 Andes Mints. Stir until smooth. You may need to put it back into the microwave for 10-20 seconds at 40% power - but be patient and stir it will get super smooth. (be careful not to burn the chocolate by putting it in the microwave for too long!) you just made ganache!
When the cake has cooled a little, pour the ganache (the chocolate mixture you just made) slowly on the top center of the cake. Let the chocolate work it's own way spreading across the top and dripping down the sides.
You can garnish with the rest of the Andes Mints and some fresh mint. Keep in the fridge until ready to eat.