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07-23-2014 02:05 AM
Andes Mint Cake
Andes Mint Cake
Ingredients
Chocolate Cake:
1 box devil’s food cake mix
3 eggs
½ C. oil
¾ C. buttermilk or milk
¾ C. sour cream
2 tsp. vanilla extract
Green Minty Cream Filling:
1 ¼ C. butter, softened
1 ½ tsp. peppermint extract
4-5 C. powdered sugar
green food dye, optional
Chocolate Mint Buttercream:
1 ¼ C. butter, softened
½ C. unsweetened cocoa powder
1 ½ tsp. peppermint extract
2 Tbsp. milk or sour cream
3-4 C. powered sugar
Chocolate Ganache:
¾ C. chocolate chips
½ C. heavy whipping cream
Andes Mints for decoration
Directions
1. Preheat oven to 350 degrees and grease 3 8-inch pans. I prefer to line the bottoms of my pans with foil or parchment paper for easy removal.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, whisk your eggs, oil buttermilk, sour cream and vanilla extract together until smooth.
4. Stir in cake mix.
5. Pour equal amount of batter into each prepared pan and use a spatula to spread evenly. Bake for 17-22 minutes or until an inserted knife comes out clean. (If you are only making two layers, the cake will need 20-25 minutes in the oven.)
6. Let cakes cool.
7. Green Filling: Beat butter for 2 minutes. Add peppermint extract and milk and beat again. Slowly add in powdered sugar until you get your desired consistency.
8. Chocolate Buttercream: Beat butter for 2 minutes. Add cocoa powder, peppermint extract and milk and beat again. Slowly add in powdered sugar until you reach your desired consistency.
9. Chocolate ganache: Place chocolate chips and heavy whipping cream in a microwave proof bowl and microwave for 30 seconds. Stir and continue to microwave in 10 second increments until smooth.
10. Assemble your cake by placing one layer of chocolate cake on your cake stand, frost with green filling, then another layer of cake, then the rest of your green filling, then your last layer of cake, and then frost the top and sides in chocolate buttercream.
11. Use Andes Mint candies to decorate the bottom.
12. Pour your ganache carefully over the top of the cake and let it drip down the sides. Finish with chopped Andes Mints on top.
07-23-2014 08:59 AM
07-23-2014 09:02 AM
What a pretty cake!
I bet it's delicious...
07-23-2014 09:44 AM
Oh boy...I just drooled all over my keyboard! Thanks for the post and the pic too!
I love seeing the finished product so I can try to recreate it!
07-23-2014 12:00 PM
07-23-2014 12:03 PM
07-26-2014 04:43 PM
I might try this as a cupcake - green minty buttercream as filling, top of cupcake dipped in the ganache, frosting piped on top and topped with an Andes mint.
I've been on a cupcake roll for a while now - everything to me turns into a cupcake!
07-26-2014 04:48 PM
thanks for the idea of a cupcake. I gave up on layer cakes years ago. If it is not in a 9x13 inch pan, I don't do it. but this sounds fantastic
07-26-2014 05:22 PM
On 7/26/2014 chips said:thanks for the idea of a cupcake. I gave up on layer cakes years ago. If it is not in a 9x13 inch pan, I don't do it. but this sounds fantastic
I picked up this neat little hole punch for cupcakes somewhere and my imagination has run wild. I don't do layer cakes much anymore either - a cupcake is a more manageable portion for DH. A little bit of filling in the cupcakes makes it feel more like a piece of layer cake. I may eat one out of each batch of 24 to test the flavors, but the rest go to him and the neighbors!
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