CHOCOLATE MINT SUNDAE CAKE (1949)
Categories Vintage dessert recipes
Number Of Ingredients 10
Steps:
- Sift the flour, sugar, cocoa, baking soda, cream of tartar, and salt in a mixing bowl; drop in shortening, then add a 3/4 cup of the milk, then the vanilla extract, and beat for 200 strokes (2 minutes by hand or on a mixer at low speed). Scrape the bowl and spoon or beater.
- Add the remaining milk and eggs and beat for 200 strokes.
- Bake in two deep 8-inch greased layer pans in a moderate oven (350 F) for 30-40 minutes.
- Spread the green mint frosting (recipe below) between the layers and on the top and sides of the cake. Decorate the top with little "rivers and pools" of melted, cooled chocolate (1/2 teaspoon of shortening and 1/2 ounce of chocolate).
Nutrition Facts : Calories 216 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 396 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
SUPER-CHOCOLATE SUNDAE CAKE BAR
Death by chocolate made easy: We use a boxed cake mix and good-quality, store-bought ice cream as the base for these build-your-own sundaes. The homemade chocolate sauce is super easy to make.
Provided by Food Network Kitchen
Categories dessert
Time 6h15m
Yield 12 to 16 servings
Number Of Ingredients 13
Steps:
- For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and coat it with cooking spray.
- Beat the cake mix, oil, egg and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth. Let stand a few minutes until no longer tacky, and then pat into the prepared pan.
- Bake until the edges are set, the cake has deflated and the top is no longer wet and shiny, 20 to 25 minutes. Let cool completely, about 1 hour.
- Spread the softened ice cream over the cake in an even layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
- For the chocolate sauce: Combine the chocolate, cream, corn syrup, butter and salt in a medium saucepan over medium heat. Whisk periodically as the mixture comes to a gentle simmer. Simmer for 5 minutes, stirring occasionally. If the sauce starts to boil, turn down the heat. Cool 15 minutes before serving. Transfer to a bowl or small pitcher.
- Let the cake stand at room temperature for about 20 minutes before serving.
- Whip the cream with the sugar in a chilled medium bowl with an electric mixer until stiff peaks form. Spread the whipped cream over the ice cream layer to cover.
- Use the foil to lift the cake out of the pan and place on a serving platter. Slice and serve along with the chocolate sauce and your favorite toppings, such as chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels.
MINT CHOCOLATE CAKE
My husband works for a mint farmer, so I'm always looking for recipes with mint in them. I received this recipe at my bridal shower. My friend wrote "Easy and pretty" on the top corner of the recipe card - and it's so true. -Virginia Horst, Mesa, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 11
Steps:
- Prepare cake batter according to package directions, using a greased 15x10x1-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake. , For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set.
Nutrition Facts : Calories 276 calories, Fat 15g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 211mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE MINT LOAF CAKE
Bring some contemporary glamour to your table with this layered sponge flavoured with After Eight icing and peppermint
Provided by Sarah Cook
Categories Dessert
Time 2h10m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a 22cm square tin. Melt 85g butter and 50g chocolate together in a small pan. Mix 120g flour, 140g sugar, 3 tbsp of the cocoa and ½ tsp bicarbonate in a bowl.
- Whisk together 1 egg with half the buttermilk (about 140ml). Scrape the melted chocolate mixture and egg mixture into the dry ingredients, along with 100ml boiling water. Whizz briefly with an electric whisk until lump-free. Scrape into the tin and bake for 18-20 mins until a skewer comes out clean.
- Cool the cake in the tin for 15 mins, then transfer to a wire rack to finish cooling while you repeat steps 1 and 2 to make a second cake. Cool both completely.
- To make the icing, melt the After Eights and cream together in a saucepan. Cool, then chill until spreadable.
- Trim the cake edges, then halve to make 4 rectangles. Use half of the icing to sandwich the layers together, then spread the rest over the top and sides. Chill.
- Knead some colouring into the ready-to-roll icing with the peppermint extract. Roll out on an icing sugar dusted surface, then lift over to cover the cake, smoothing with your hands. Trim excess icing, then scatter with decorations.
- Chill again for 1 hr to firm up, then serve or keep in the fridge, removing 30 mins before serving.
Nutrition Facts : Calories 656 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 74 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE MINT SUNDAES
Yield Serves 6
Number Of Ingredients 7
Steps:
- Stir 1 cup water and sugar in heavy small saucepan over medium heat until sugar dissolves; bring syrup to boil. Remove from heat. Stir in mint leaves. Let stand 1 hour. Using slotted spoon, remove mint leaves from syrup. Whisk cocoa into syrup. Bring to boil. Add butter and whisk until smooth. Refrigerate sauce uncovered until cold. (Can be made 1 week ahead. Cover and keep refrigerated.)
- Place 2 scoops of ice cream in each of 6 bowls. Drizzle each sundae with sauce; garnish with mint sprigs.
NAUGHTY CHOCOLATE SUNDAE
An easy or hard as-you-like sundae perfect for making your friends go 'wow' at your dinner parties!
Provided by imabadpixie
Time 10m
Yield Makes Portions
Number Of Ingredients 10
Steps:
- To Make the Sauce: Melt the chocolate with the butter (you can do this in the mircowave) until there are no lumps. Remember to stir this while heating.
- Once melted, leave to cool for 5 minutes and then swirl in the cream. If mixture curdles- add more cream. Sift in the icing sugar and stir.
- When ready to use- put this mixture into a pan and add the syrup. Heat this and stir until the sauce is pourable and add to the sundae (below).
- Sundae: Put the ingredients into large wine glasses or sundae bowls, varying different layers in. Fill to the top.
- Pour the warm sauce over the top and spinkle afew biscuit crumbs on top. Serve warm.
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