Post by Allan on Aug 10, 2007 20:10:56 GMT -5
Chocolate-Mint Cake
Mix Masterpieces
Serves: 12
Active: 20 min/Total: 1 3/4 hr
Planning Tip: Can be completed up to 2 days ahead. Refrigerate loosely covered.
Cheesecake Filling
1 brick (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/3 cup sugar
1 large egg
1 tsp mint extract
Batter
1 box (18.25 oz) devil’s food cake mix
1/2 cup oil
1/2 cup milk or water
1/3 cup unsweetened cocoa powder
3 large eggs
1 cup semisweet chocolate mini-chips
Frosting
1 can (12 oz) whipped vanilla frosting
1 tsp mint extract
6 drops green liquid food color
1. Heat oven to 350°F. Coat a 13 x 9-in. baking pan with nonstick spray. Line bottom with wax paper letting paper extend about 2 in. above pan on long sides.
2. Filling: Mix ingredients in a medium bowl until smooth. Set aside.
3. Batter: In a large bowl with mixer on low speed beat first 5 ingredients until moistened. On medium speed beat 2 minutes. Stir in mini-chips. Spread 2 cups in prepared pan. Spoon Filling over batter; carefully spread evenly. Spoon dollops of remaining batter close together on top.
4. Bake 35 minutes or until a wooden pick inserted in center comes out with moist crumbs attached. Cool in pan on wire rack 10 minutes before inverting on rack, removing paper and cooling completely.
5. Frosting: Whisk frosting and mint extract in a bowl. Remove 2/3 cup to another bowl; tint green. Spoon each into a qt-size ziptop bag. Snip tip off a corner of each bag. Pipe white, then green diagonal lines on cake.
Per serving: 557 cal, 7 g pro, 68 g car, 3 g fiber, 29 g fat (10 g saturated fat), 86 mg chol, 478 mg sod.
More Mix Masterpieces
Mix Masterpieces
Serves: 12
Active: 20 min/Total: 1 3/4 hr
Planning Tip: Can be completed up to 2 days ahead. Refrigerate loosely covered.
Cheesecake Filling
1 brick (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/3 cup sugar
1 large egg
1 tsp mint extract
Batter
1 box (18.25 oz) devil’s food cake mix
1/2 cup oil
1/2 cup milk or water
1/3 cup unsweetened cocoa powder
3 large eggs
1 cup semisweet chocolate mini-chips
Frosting
1 can (12 oz) whipped vanilla frosting
1 tsp mint extract
6 drops green liquid food color
1. Heat oven to 350°F. Coat a 13 x 9-in. baking pan with nonstick spray. Line bottom with wax paper letting paper extend about 2 in. above pan on long sides.
2. Filling: Mix ingredients in a medium bowl until smooth. Set aside.
3. Batter: In a large bowl with mixer on low speed beat first 5 ingredients until moistened. On medium speed beat 2 minutes. Stir in mini-chips. Spread 2 cups in prepared pan. Spoon Filling over batter; carefully spread evenly. Spoon dollops of remaining batter close together on top.
4. Bake 35 minutes or until a wooden pick inserted in center comes out with moist crumbs attached. Cool in pan on wire rack 10 minutes before inverting on rack, removing paper and cooling completely.
5. Frosting: Whisk frosting and mint extract in a bowl. Remove 2/3 cup to another bowl; tint green. Spoon each into a qt-size ziptop bag. Snip tip off a corner of each bag. Pipe white, then green diagonal lines on cake.
Per serving: 557 cal, 7 g pro, 68 g car, 3 g fiber, 29 g fat (10 g saturated fat), 86 mg chol, 478 mg sod.
More Mix Masterpieces