Pistachio Mint Chocolate Chip Cake Recipes

MINT-CHOCOLATE CHIP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Add eggs, milk, oil, vanilla extract, and peppermint extract; mix using an electric mixer until smooth. Whisk in boiling water. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cake cool 10 to 15 minutes before transferring to a wire rack to cool completely.
• While cake is cooling, combine milk and peppermint extract in a small bowl and set aside. Cream butter in a separate bowl using an electric mixer until smooth. Pour in confectioners' sugar and peppermint-milk mixture alternately while continuing to beat. Add green food coloring until frosting reaches desired color. Whip frosting on high until fluffy, 2 to 3 minutes. Divide between two bowls. Stir chocolate chips into 1/2 the frosting using a spoon. Set mint-chocolate chip frosting aside.
• Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set.
• Meanwhile, combine chocolate squares and butter in a double boiler; stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency.
• Remove cake from the refrigerator. Cover entire cake with ganache; return to the refrigerator and allow to completely set, about 30 minutes.
• Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.

MINT CHOCOLATE CHIP ICE CREAM CAKE

Steps:

• Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
• Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
• Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
• Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
• To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.

PISTACHIO MINT CHOCOLATE CHIP CAKE

Steps:

• "Just mix cake mix, pudding, mint, oil, eggs, and water together in large bowl, add 3/4 of the bage of chips but save some for the icing.".
• "Pour into a greased bunt cake pan and bake at 350 degrees for 50-55 minutes or until a tooth pick comes out clean.
• Take it out of the oven and let it cool completely before trying to turn it out onto a plate".
• "To make the icing just take the left over chips put them in a micro wave safe bowl with a teaspoons of oil and heat for less then a minute or until the choc. is melted.
• Put the melted choc. in a plastic sandwich bag, snip off one of the corners and drizzle the chocolate over the cake.".

PISTACHIO CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 10-inch tube pan.
• Blend cake mix (dry), pudding (dry), eggs, sour cream, oil, and extract in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
• Beat on medium speed, scraping bowl frequently, 3 minutes.
• Toss chocolate chips with a little bit of flour (to help suspend them in the batter).
• Fold chocolate chips into batter.
• Sprinkle top of batter with chocolate jimmies.
• Pour batter into prepared pan.
• Bake 50 minutes or until wooden toothpick inserted in center of cake comes out clean.
• Cool 15 minutes; inverted on wire rack.
• Remove pan; cool completely.

MINT-CHOCOLATE PUDDING CAKE

Steps:

• Heat oven to 350°F.
• Beat all ingredients except semi-sweet chocolate and mint candies in large bowl with mixer until blended. Stir in semi-sweet chocolate.
• Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean.
• Place candies in single layer on top of cake. Bake additional 3 min. or until candies begin to melt. Immediately spread melted candies evenly over cake to cover top of cake. Cool completely.