Thursday, December 13, 2007

Tasty Thursday: December 12th

Here's my recipe for Tasty Thursday's Mouth Watering Treat:

Chocolate Creme De Mente Cake

1 cup butter, softened

2 1/2 cups sugs

3 large eggs

1 teaspoon vanilla extract

3 cups cake flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups milk

1 cup sour cream

Creme de Menthe Filling

Creamy Chocolate Frosting

Garnish: Andes Mints

Preheat oven to 350 degrees. Grease and flour 3 (9 inch) cake pans.

In a large bowl, beat butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, combine cake flour, cocoa, baking soda, baking powder, and salt; sift twice. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with the flour mixture. Stir in sour cream. Pour batter evenly into prepared pans, and bake for 25-28 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.

Spread half of Creme de Mente filling between each layer. Frost top and sides with Creamy Chocloate Frosting. Garnish with chopped Andes mints.

Creme de Menthe Filling

1/2 cup butter, softened

2 Tablespoons of creme de menthe

2 1/4 cups confectioners' sugar

3 drops green food coloring

In a medium bowl, beat butter and creme de menthe at medium speed with an electric mixer until creamy. Gradually beat in confectioners' sugar until smooth. Add food coloring, beating until incorporated.

Creamy Chocolate Frosting

1 cup butter, softened

1/2 cup unsweetened cocoa powder

3 Tablespoons heavy whipping cream

4 cups confectioners' sugar

1 teaspoon vanilla extract

In a medium bowl, beat butter at medium speed with an electric mixer until creamy. Beat in cocoa and cream until smooth. Gradually beat in sugar until smooth. Beat in vanilla.


I made this cake for dh's birthday in October. It was very good! It's from Paula Deen's Holiday magazine.

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