Chocolate Mint Mayonnaise Cake recipe
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Ingredients
- ½ cup unsweetened cocoa powder 1 cup white sugar 2 cups all-purpose flour 2 teaspoons baking soda ¼ teaspoon salt 1 cup water 1 cup mayonnaise 1 teaspoon vanilla extract 1 (4.5 ounce) package chocolate covered thin mints 6 tablespoons unsweetened cocoa powder 2 cups white sugar ⅔ cup milk ½ cup butter 1 pinch salt 1 teaspoon vanilla extract
Nutrition Info
- 267.2 caloriescarbohydrate: 39.3 gcholesterol: 14.2 mgfat: 12.4 gfiber: 1.5 gprotein: 2.1 gsaturatedFat: 4.3 gservingSize: -sodium: 212.1 mgsugar: 29 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Mint Mayonnaise Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
Sift together the flour, baking soda, salt, 1 cup white sugar, and 1/2 cup cocoa. Add mayonnaise, 1 teaspoon vanilla, and water. Beat with and electric mixer on medium speed for 3 to 4 minutes. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Turn oven off, remove cake layers and allow to cool for 10 minutes in pans. Invert 1 layer onto a serving plate and the other layer onto a cooling rack. Top layer on plate with enough unwrapped mints to fully cover top. Return cake to oven for 3 to 5 minutes to soften chocolate mints, then spread evenly with a spatula. Top with second cake layer and allow to cool before frosting.
To Make Fudge Frosting: Combine 6 tablespoons cocoa, 2 cups white sugar, 2/3 cup milk, 1/2 cup butter, and a pinch of salt in a saucepan over medium high heat. Stirring constantly bring mixture to a boil and reduce heat to low, allowing mixture to boil gently for 3 minutes without stirring.
Remove from heat and let cool for 3 minutes before beating in 1 teaspoon vanilla extract. Beat with an electric mixer until just barely thick enough to spread without running off the cake. Spread over top of cooled cake.