Andes Mint Cake- 8 to 10 servings.
Ingredients:
Cake-
1 box devil’s food cake mix
3 eggs
1/2 cup oil
3/4 cup buttermilk or milk
3/4 cup sour cream
2 teaspoons vanilla extract
Filling-
1 1/4 cups butter, softened
1 1/2 teaspoons peppermint extract
4-5 cups powdered sugar
Green food dye, optional
Buttercream-
1 1/4 cups butter, softened
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons peppermint extract
2 tablespoons milk or sour cream
3-4 cups powered sugar
Ganache-
3/4 cup chocolate chips
1/2 cup heavy whipping cream
Andes Mints for decoration
Directions:
Preheat oven to 350° and grease 3 8-inch pans. We prefer to line the bottoms of the pans with foil or parchment paper for easy removal. Sift cake mix into a small bowl and set aside. In a large bowl, whisk your eggs, oil, buttermilk, sour cream and vanilla extract together until smooth. Stir in cake mix. 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.) Let cakes cool.
To make 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. To make 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. To make 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.
Assemble your cake by placing laying your cakes and mint filling. Frost entire cake in the chocolate buttercream. Use Andes Mint candies to decorate the bottom. Pour your ganache carefully over the top of the cake and let it drip down the sides. Finish with chopped Andes Mints on top.
