Chocolate Mint Layer Cake
1 c Mint-Chocolate Chips; Nestles
1 1/4 c Water, divided
2 1/4 c Flour; Unbleached
1 ts Salt
1 ts Baking Soda
1/2 ts Baking Powder
1 1/2 c Brown Sugar; Firmly Packed
1/2 c Butter, Softened
3 ea Eggs; Large
Chocolate Mint Frosting:
1/2 c Mint-Chocolate Chips; Nestles
1/4 c Butter
1 ts Vanilla Extract
1/4 ts Salt
3 c Confectioners' Sugar
6 tb Milk
Garnishes:
1 x Chocolate Leaves
1 x Chocolate Curls
1 x Chocolate Gratings
Preheat oven to 375 degrees F.
In a small saucepan, combine mint-chocolate chips and 1/4 cup of the water.
Cook over medium heat, stirring constantly, until chips are melted and mixture
is smooth; Cool 10 minutes.
In medium bowl, combine flour, salt, baking soda, and baking powder; set aside.
In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1
at a time, beating well after each addition. Blend in chocolate mixture.
Gradually beat in flour mixture alternately with remaining 1 cup of water.
Pour into 2 greased and floured 9" round baking pans.
Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done. Cool
completely on
wire racks.
Fill and frost with Chocolate Mint Frosting. Garnish as desired.
Chocolate Mint Frosting:
Combine over hot (not boiling) water, the mint-chocolate chips and butter; stir
until chips are melted and mixture is smooth. Stir in vanilla and salt.
Transfer to a large bowl.
Gradually beat in the confectioners' sugar alternately with milk; beat until
smooth. (if necessary add more milk until desired consistency is reached.
Use chocolate curls and grated chocolate on top of the cake. Form a ring of
grated chocolate pieces around the outside edge and use the curls in the
center.
To make chocolate leaves, select several small leaves, wash and dry them and
paint one side of them with melted chocolate. Chill until firm and peel the
leaf off the chilled chocolate. Use as garnish.
GOD Bless, Marla
[Non-text portions of this message have been removed]
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