Andes Mint Cake How to Make a ChocolateMint Whipped Cream Cake

Andes Mint Poke Cake My Heavenly Recipes

Instructions. Preheat oven to 350º F. Break 24 of the Andes mints in half. Stack 1 half on top of the other. Chop the remaining mints into small pieces. In a large bowl mix together cake mix, vegetable oil, and eggs until well blended. Mix in chocolate chips. Scoop balls of dough and shape around the Andes Mint candy.

Andes Mint Cake How to Make a ChocolateMint Whipped Cream Cake

The base cake for these cake balls is my dark chocolate cake originally used in this recipe.I was thinking about making a mint frosting to incorporate the mint flavor, but decided to go with a vanilla frosting and the chopped Andes mints as I like the creme de menthe flavor better than straight up peppermint, especially in baked goods.

Andes Mint Cake

Beat 1 cup softened butter in a large bowl with a mixer on high speed, until it's smooth and creamy. Sift in the 4 cups of confectioner's sugar and 1-1/4 cups cocoa powder. Add in the 1/4 teaspoon of vanilla extract and 1/4 teaspoon of peppermint extract. Run the mixer on low speed to bring everything together.

Andes Mint Cake Topped with chocolate ganache and Andes Mints

Chocolate Cake. Preheat oven to 350 degrees. Line three 9×2″ round baking pans with parchment paper. Butter and flour the bottom and edges to prevent cakes from sticking. Set aside. In a medium size mixing bowl, combine flour, baking soda, baking powder and salt. Whisk together until combined. Set aside.

Andes Mint Cake Balls

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium high speed until light and creamy, about 2 minutes. Mix in the eggs and vanilla extract, scraping down the side of the bowl with a spatula, as necessary. Add the dry ingredients and mix on low until just combined.

No Crumbs Left Behind Andes Mint Cake Balls

STEP 3: Bake the cake. Next, pour the cake batter between three 8-inch cake pans. Bake for 24-27 minutes. STEP 4: Chocolate chip mint buttercream. Using a mixer, beat the butter on high. Add in the powdered sugar. It will for a thick frosting. Next, add in peppermint, vanilla, salt, and heavy cream.

Andes Mint Cake Your Cup of Cake Andes mint cake recipe, Mint

Ingredients. 1 box (15.25 ounces) chocolate cake mix. ⅓ cup vegetable or canola oil (2.6 ounces) 2 large eggs. ½ teaspoon pure peppermint extract. 28 Andes creme de menthe thins, chopped. ½ cup semi-sweet chocolate chips (3 ounces)

A Full Life Andes Mint Cake

In a large bowl, whisk your eggs, oil buttermilk, sour cream and vanilla extract together until smooth. 4. Stir in cake mix. 5. 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.

Rachael Raves Andes Mint Cake Balls Week 7 of 12 Weeks of Cookies!

Combine cake mix, eggs, and oil and mix well. Stir in chocolate chips. Scoop 1 inch balls and place onto the prepared pan. Bake for 10 minutes. After removing from the oven, immediately place an unwrapped Andes Mint on the top of each cookie. Let stand for 5 minutes, then spread each melted mint over the center of each cookie.

Rachael Raves Andes Mint Cupcakes

Microwave: Place candy coating in a microwave-safe dish. Microwave for one minute at full power, then stir thoroughly. Continue microwaving on high for 15 seconds intervals, stirring well after each interval, until smooth. Helpful Hints: Chop or break up the coating to speed melting times.

A Full Life Andes Mint Cake

Remove a tray from the freezer and working in small batches (think 1/3 cup) melt the Andes chips in a microwave safe bowl for 20-30 seconds. Stir to create a nice smooth chocolate, then begin by dipping one cake ball at a time into the chocolate. Cover completely, then remove with a spoon.

Andes mint birthday cake. September 2014 Andes Mint, September 2014

After cake is room temperature crumble it up into small pieces and stir in can of frosting with Frosting Creations Chocolate Mint flavor pouch. Stir in cut up Andes mint pieces and roll dough into small balls. (makes about 40) Place cake balls into freezer for 15-20 minutes before rolling in melted chocolate coating.

No Crumbs Left Behind Andes Mint Cake Balls

Instructions. Preheat oven to 350°F and line a cookie sheet with parchment paper or silicone baking mat. Combine cake mix, eggs, and oil and mix until dough forms. Stir in Andes mint pieces. Portion out balls of dough that are 1 1/2 inch to 2 inches in size. Place cookie balls on baking sheet, about 2-3" apart.

No Crumbs Left Behind Andes Mint Cake Balls

Step 3: Prepare the dough. Preheat the oven temperature to 350 degrees Fahrenheit. Remove the bowl from the refrigerator and scoop the dough into medium-sized balls and place onto the prepared baking sheet. Leave about 2 inches between each dough ball. Gently press the tops of the balls to flatten slightly.

Andes Mint Layer Cake EASYBAKED

Instructions. Preheat oven to 350*F. In a medium bowl combine cake mix, egg and butter - mixture will be very thick. Scoop out 1 Tablespoon round balls and place them on a cookie sheet. Bake for 10 - 13 minutes then remove from the oven. While cookies are hot, unwrap Andes Mints and place one on top of each cookie.

Andes Chocolate Mint Cake Stephanie's Sweet Treats

Instructions. mix crumbled cake scraps, buttercream, andes mint chips and godiva to taste. Form into balls and freeze until firm. Melt Hershey's special dark chocolate in a double boiler temper chocolate.