Chocolate mint-whipped cream cake recipe (1968)
For this chocolate mint-whipped cream cake, you layer rich, moist chocolate cake with mint-flavored whipped cream, and frost it with some of the best chocolate frosting.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at clickamericana.com.
Cooking tools:
- Oven
- Sifter
- Measuring cup
- Measuring spoon
- Cake pan
- Pastry brush
- Cooling rack
- Hand mixer
- Mixing bowl
- Medium-size bowl
- Rotary beater
- Cake plate
- Spatula
- Ice water bowl
- Wooden spoon
- Saucepan
- Microwave
- Fine-mesh sieve
- Refrigerator
- Stove
- Pot
- Whisk
- Spoon
- Chef's knife
- Kitchen scale
- Grater
- Paper towel
Ingredients
- 1-1/2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup softened butter or margarine
- 1-1/4 cups sugar
- 2 eggs
- 1/2 cup sifted unsweetened cocoa
- 1 cup hot water
- 2 cups heavy cream
- 1 tablespoon sugar
- 3 teaspoons peppermint extract
- Green food coloring
- 2 squares unsweetened chocolate, melted
- 2 cups sifted confectioners' sugar
- 2 tablespoons hot water
- 1 egg
- 1/4 cup softened butter or margarine
- 1/2 teaspoon vanilla
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