Bake chocolate mint cake as directed.
Prepare fluffy mint frosting; reserve 1/4 cup for decorating.
Fill and frost cake with remaining frosting.
Stir enough powdered sugar into reserved frosting until desired consistency for writing.
Place in decoration bag with writing tip.
Write # on patties.
Place patties in circle around top edge of cake.
Make hands of clock with chocolate chips.
Makes 12 to 16 servings.
olor and set aside.
CAKE:
In lg bowl beat
tirring constantly. Folk the melted chocolate into the yolk mixture. Heat
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
n bourbon.
MAKE CHOCOLATE-BOURBON CAKE:
Preheat oven to 375
tainless steel saucepan. Place the chocolate in a medium bowl. Pour
FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350\
Prepare chocolate sponge cake batter and put in sheet pan. Bake according to package directions.
Remove from oven and roll jelly roll style and set aside.
00b0F
Spray a 10\" cake pan with vegetable spray and
00b0F. Line 3 - 8 inch cake pans with waxed paper. Coat
00b0F. Grease three 9-inch cake pans. With electric mixer on
165 degrees C).
Beat cake mix and butter with an
Preheat oven to 350\u00b0F. Line 2-3 baking sheets with parchment paper.
Mix together cake mix, butter, egg, flour and espresso mixture until combined. Scoop into balls using a 1 tablespoon scoop and place 2 inches apart on prepared baking sheets. Bake for 10 mins. Let cool completely on a wire rack. Top each cookie with 1/2 tsp melted chocolate and sprinkle with crushed candy.
Split cake horizontally into four equal layers.
Place bottom cake layer on a serving plate; spread top of layer with half of chocolate-mint ice cream to within 1/2-inch from edge.
Top with second cake layer; cover and freeze 45 minutes or until firm. Spread second cake layer with pink peppermint ice cream.
Add third cake layer; cover and freeze 45 minutes or until firm.
Spread third cake layer with remaining chocolate-mint ice cream, and top with remaining cake layer; freeze until firm.
Prepare and bake cake mix according to package directions
ully incorporated. Stir in the chocolate syrup and vanilla. Mix in
Chop the chocolate into small pieces and put
Combine flour, baking soda and chocolate; add in 3 additions to
Preheat oven to 375\u00b0.
Grease cookie sheet.
Combine cake mix, margarine, milk and egg.
Mix well.
Stir in nuts and chocolate mint chips.
Drop by tablespoon onto cookie sheet.
Bake at 375\u00b0 for 12 minutes for soft cookie, 15 minutes for crisp cookie.
Cool cookies on wire rack.
Crushed toffee bars can be used instead of chocolate mint chips.
Cream sugar and shortening together; add all but flour, carrot, chocolate drops and coconut.
Fold in flour.
Bake at 350\u00b0 for about 1/2 hour in round cake tins.
After they cool, trim 1-inch around the top one and put the full sized one under it.
Take the trimmings and cut a top hat out of it.
Frost it with Chocolate Mint Frosting.
Put coconut on it for snow.
Use end of carrot for nose and chocolate drops for eyes and mouth.