n 1 qt saucepan heat chocolate chips and shortening over low
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.
tainless steel saucepan. Place the chocolate in a medium bowl. Pour
ompletely. Frost with Chocolate fudge frosting.
Chocolate fudge frosting: Place melted butter in
0 minutes.
To prepare frosting, put chocolate chips, vanilla soymilk, coffee
wl; set aside.
Melt chocolate and butter in large heatproof
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.
Chop the chocolate into small pieces and put
etween 2 bowls. Stir melted chocolate into 1 bowl and the
Chocolate Buttercream Frosting.
In a large bowl,
Fold whipped cream into white chocolate. Transfer to a piping bag with a plain tip. Pipe 1 tuft of cream on 1/2 of 16 chocolate mints. Place 1 raspberry on the other 1/2 of each chocolate mint. Stack 2 filled mints then place the remaining plain mints on top. Chill until ready to serve.
To serve, arrange stacks on plates and dust with powdered sugar. Decorate with fresh mint.
Melt the shortening (microwave). Then put the liquefied shortening into the bowl using the spatula.
Add the cocoa and stir contents. Then add the powdered sugar and soymilk and beat on medium. This should take about a minute, or until the frosting is a good consistency.
Stir in the extracts and then your done.
Brew your regular coffee. Add the 1 ounce of chocolate mint liqueur into your cup. Add some whipping cream if desired. Sprinkle with shaved chocolate.
Combine coffee, ice cream & creme de menthe in blender container & blend on low speed.
Spoon into sherbet or wine glasses & garnish ea serving w/a chocolate mint wafer or shaved chocolate.
Preheat oven to 400\u00b0.
In a large bowl, measure all ingredients except frosting.
With mixer at low speed, beat just until blended, scraping bowl constantly with rubber spatula. Increase speed to medium and beat 3 more minutes.
Drop batter by heaping teaspoonfuls onto cookie sheets.
Bake 8 to 10 minutes. When cool, top with frosting.
Decorate with colored sugars, if desired.
parate double boiler, melt the chocolate, being careful not to
irm.
For the chocolate topping, melt chocolate and oil in a
ntil butter is melted. Add chocolate chips and stir until partially
Mix
all
ingredients
in
one\tbowl
and
beat with an electric mixer until well blended.\tPour batter into a greased and floured
9\tx
13-inch
cake
pan.\tBake
at
350\u00b0 until a toothpick pressed into the cake's center comes out clean.
Top the cake with chocolate buttercream frosting while it is still hot.
our half and half and mint leaves into the top of