Mint-Chocolate Crunch Cake
Ready In: 35 mins
Serves: 8-10
Yields: 1 cake
Ingredients
- milk chocolate cake mix
- 3 eggs
- 1 1⁄8 cups water
- 1⁄3 cup oil
- 1 1⁄2 teaspoons mint extract
FROSTING
- 1⁄4 cup cream cheese, room temperature
- 1⁄4 cup butter, room temperature
- 1⁄4 cup shortening, room temperature
- 3⁄4 lb powdered sugar
- 1⁄4 cup cocoa powder
- 1 teaspoon mint extract
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1 1⁄2 cups pistachios, coarsely chopped
Directions
- Preheat oven to 330F degrees. (or if you prefer, according to box directions).
- Grease and flour 2 9-inch cake pans.
- Mix dry cake mix with eggs, water, oil and 1 1/2 teaspoons mint extract until smooth.
- Divide mixture evenly between 2 cake pans and bake 25-28 minutes until a toothpick inserted in center comes out clean.
- Allow cakes to cool slightly (about 10 minutes) before removing from pans onto wire racks to cool completely (about 1 hour).
- For frosting:.
- In a stand mixer or with a hand mixer and a bowl, beat together cream cheese, butter and shortening until smooth.
- Add extracts and beat until combined.
- Sift together in a separate bowl, the powdered sugar and cocoa powder.
- Slowly, add sugar mixture to cream cheese mixture until all of it is incorporated.
- Add milk if mixture is too dry, and beat until smooth.
- Once cakes are completely cooled, frost the bottom layer and sprinkle half (3/4 cup) of chopped pistachios on top.
- Place second cake layer and frost the top and sides of the whole cake.
- Sprinkle remaining 3/4 cup pistachios on top and serve.
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