Marble Mint Chips Layer Cake Recipes

Steps:

• In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and 3 tablespoons butter; stir until smooth. Cool to room temperature., Preheat oven to 375°. Line bottoms of three greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, cream remaining butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture and, if desired, chocolate chips, until blended. Drop plain and chocolate batters by tablespoonfuls into prepared pans, dividing batters evenly among pans. To make batter level in pans, bang cake pans several times on counter., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., If cake layers have rounded tops, trim with a serrated knife to make level. In a microwave, melt chocolate chips; stir until smooth. Cool slightly., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake., Drop cooled chocolate by 1/2 teaspoonfuls over frosting. Using a large offset spatula, smear chocolate to create a marble design in frosting.

Steps:

• Preheat oven to 350 degrees F. These are the 2 pans (9 X 9 inch) that I used to bake the cakes. You may also use an 8 inch ROUND PAN IF YOU LIKE, and cake will be taller in volumn. For this recipe I only needed 2 of these pans.
• Prepare cake according to directions on box.
• Add Peppermint Extract.
• Substitute Green River soda, or any Lemon Lime soda for the water.
• Add the Jello Pistachio pudding mix to the batter, as well as the mini chocolate chips.
• Divide batter in half into a separate bowl. Then add the box of Lemon Lime Jello.
• Add 20 drops of green food coloring to the bowl with the lime jello. Leaving other bowl as is.
• Alternate spoons of batter from each bowl to each pan, USING A SEPARATE SPOON FOR EACH BOWL.Blend till color is even.
• Smooth over top of batter in each pan with back of spoon to get the batter closer together if not already touching.
• Bake by package directions 350 degrees F, for me it was about 29 minutes.
• Prepare frosting by combining butter, cream cheese and powdered sugar, and beating till creamy. Then add the Irish Cream liqueur one tablespoon at a time till desired consistency is reached. adding a few drops of green food color till desired shade of green is reached.
• Frost cake between each layer, on top and sides.
• Top with garnish ingredients if desired. Green sugar crystals, mini chocolate chips, and andes mint candies.
• Cut and serve.

Steps:

• Butter and flour a straight-walled 10-inch tube pan. Preheat the oven to 350 degrees F.
• In a standing mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add the sugar and continue to mix well. Add the eggs 1 at a time and beat until incorporated.
• In a bowl, whisk together the milk and vanilla. In another bowl, whisk together the flour, baking powder, and salt.
• Reduce the mixer's speed to low. Alternately add the flour and milk mixture until a smooth batter is formed. Continue mixing for 5 minutes. (It's important to mix for the full 5 minutes.)
• Transfer 1/3 of the batter to a bowl and whisk in the cocoa powder. Stir the coconut into the remaining batter.
• Pour the coconut batter into the pan; then spoon the chocolate batter around. Run a knife through the batter, cutting the batters together to create a marbled effect. (Do not stir.) Bake until a toothpick inserted into the middle of the cake comes out clean, about 1 hour 15 minutes.
• Let the cake cool in the pan. Invert the cake onto a stand or plate, slice, and serve.

Steps:

• Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
• Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
• Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
• Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
• To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
• If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
• If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
• Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
• Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
• When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
• Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
• Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

Steps:

• Grease and flour an 8" cake tin, set oven at 200degC (400degF).
• Sift flour and salt, divide into halves.
• Cream butter and sugar until light; add eggs separately, beating well, divide.
• To one bowl add flour, cocoa mixture and fold gently.
• Fold remaining flour and peppermint essence into other bowl.
• Spoon half white mixture into prepared tin, top with chocolate mixture and then remaining white, smooth top and run knife through in a figure eight.
• Bake 50 minutes.
• Icing; Melt chopped chocolate over pan of hot water(or very low in microwave), add cold water, butter and icing sugar and stir until smooth and glossy - use immediately.

Steps:

• In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place white chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Chill for 30 minutes, stirring once., Beat on high for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Set aside 2-1/2 cups for frosting cake. Stir patties into remaining frosting., Place one cake layer on a serving plate; spread with half of the peppermint patty filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with reserved frosting. Store in the refrigerator. Garnish with additional patties.