Mint Chocolate Chip Cake

Name: Mint Chocolate Chip Cake
Yield: Serves 8 to 10
Cuisine: American
Ingredients: 1 recipe, white layer cake (Use related recipe or use your own); 2 1/2 cups, mini chocolate chips; 1 1/2 teaspoons, mint-flavored extract; 5 drops green, food coloring; 20 tablespoons (2 1/2 sticks), unsalted butter, cut into 20 pieces and softened; 8 ounces, bittersweet chocolate, melted and cooled; 1 teaspoon, vanilla extract; 1/8 teaspoon, salt; 2 cups (8 ounces), confectioners' sugar

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Appears in Cook's Country February/March 2011

Desserts or Baked Goods

Transform a favorite ice cream into a cake that’s perfect for St. Patrick’s Day: Flavor the layers with mint, stud the cake with chocolate chips, and slather it with luscious chocolate buttercream.

SERVES8 to 10

TIME1½ hours, plus 1 hour cooling

WHY THIS RECIPE WORKS

A little mint extract was all we needed to develop cool mint flavor in our Mint Chocolate Chip Cake without overpowering the chocolate. A coating of mini chocolate chips around the exterior of the cake, combined with a chocolate buttercream...

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