My husband works for a mint farmer, so I’m always looking for recipes with mint in them. I received this recipe at my bridal shower. My friend wrote easy and pretty on the top corner of the recipe card—and it’s so true.
—VIRGINIA HORST MESA, WA
PREP: 15 MIN. + CHILLING • BAKE: 25 MIN. + COOLING • MAKES: 20-24 SERVINGS
1package chocolate cake mix (regular size)
FROSTING
1/2cup butter, softened
2cups confectioners’ sugar
1tablespoon water
1/2teaspoon peppermint extract
3drops green food coloring
TOPPING
1 1/2 cups milk chocolate chips
6tablespoons butter, softened
1/4teaspoon peppermint extract
1. Prepare the cake according to package directions, using a greased 15x10x1-in. baking pan.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake.
4. For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set.