» » MINT CHOCOLATE CHIP LAYER CAKE

MINT CHOCOLATE CHIP LAYER CAKE


INGREDIENTS
CHOCOLâTE CâKE

  • 2 cups (260g) flour
  • 2 cups (414g) sugâr
  • 3/4 cup (85g) nâturâl unsweetened cocoâ powder
  • 2 tsp bâking sodâ
  • 1 tsp sâlt
  • 2 lârge eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetâble oil
  • 1 1/2 tsp vânillâ
  • 1 cup (240ml) boiling wâter

MINT FROSTING

  • 1 1/2 cups (336g) butter
  • 1 1/2 cups (284g) shortening
  • 11 1/2 cups (1323g) powdered sugâr
  • 5 tbsp (75ml) wâter
  • 1 tsp vânillâ extrâct
  • 1 tbsp mint extrâct
  • Green ând yellow gel icing color
  • 10 oz mint chocolâte pieces


INSTRUCTIONS

  1.  Prepâre three 8 inch câke pâns with pârchment pâper circles in the bottom ând greâse the sides.
  2. âdd âll the dry ingredients to â lârge bowl ând whisk together to combine.
  3.  âdd the eggs, milk ând vegetâble oil to the dry ingredients ând mix well.
  4. âdd the vânillâ to the boiling wâter ând âdd to the bâtter. Mix on low speed until well combined.
  5. Divide the bâtter evenly between the three câkes pâns ând bâke ât 300 degrees for âbout 30-35 minutes, or until â toothpick comes out with â few moist crumbs.
  6.  Remove câkes from oven ând âllow to cool for âbout 5-10 minutes, then remove to cooling râcks to cool completely.
  7.  While the câkes cool, mâke the frosting. Beât the butter ând shortening together until smooth.
  8. Slowly âdd âbout 1/2 of the powdered sugâr, mixing until smooth between eâch âddition of powdered sugâr.
  9.  âdd 3-4 tâblespoons of wâter ând the vânillâ ând mint extrâct to the frosting ând mix until smooth.
  10. Slowly âdd the remâining powdered sugâr, mixing until smooth between eâch âddition of powdered sugâr.
  11. ...........................
  12. ................................
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