Total Time
1hr 35mins
Prep 45 mins
Cook 50 mins

Ingredients Nutrition

Directions

  1. Cake: Preheat oven to 350.
  2. Combine first four ingredients; mix at medium speed.
  3. Set aside.
  4. In a medium bowl, combine sour cream and butter.
  5. Manually beat until fluffy.
  6. Pour sour cream mixture into batter, and then beat at low speed until fluffy.
  7. Add milk (or water) and beat mixture at high until batter is smooth.
  8. Pour batter in two 8" or 9" baking pans.
  9. Bake for at least 45-60 minutes.
  10. When done, cool cake for 25 minutes at room temperature.
  11. Set cake aside for frosting and decoration.
  12. Frosting: In a blender, crush butter mint candies until they are of a powdery consistency.
  13. Then add the frosting.
  14. Blend at high speed until frosting is creamy.
  15. Then pour frosting into a medium sized pour and frost cake.
  16. After frosting, refrigerate cake.
  17. Icing: In a large bowl, mix ingredients, except for the food color at high speed until icing is fluffy.
  18. Use as much and whatever food coloring is desired for decoration.
  19. Use molds or icing bags to decorate cake.
  20. Refrigerate cake.

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