| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Cakes, Main course | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Bisquick® baking mix |
| 3/4 | c | Sugar |
| 1/3 | c | Cocoa |
| 1 | Egg | |
| 2/3 | c | Milk |
| 1/4 | c | Vegetable oil |
| 1 | ts | Vanilla |
| 1/2 | ts | Mint extract |
| 1 1/2 | c | Heavy whipping cream |
| 3/4 | c | Powdered sugar |
| 1/4 | ts | Mint extract |
| 3 | dr | Green food coloring |
INSTRUCTIONS
MINT CREAM Heat oven to 350. Grease and flour round pan, 9x1-1/2 inches. Beat all ingredients except Mint Cream in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Carefully split cake horizontally to make 2 layers. Place bottom layer of cake on serving plate. Spread with 1 cup Mint Cream. Top with second layer. Frost top and side of cake with remaining Mint Cream. Garnish, if desired, with thin chocolate-covered mints, cut in half. Mint Cream: Beat all ingredients in chilled bowl until stiff. High Altitude directions: Heat oven to 375. Grease and flour square pan, 9x9x2 inches. Decrease sugar to 2/3 cup. Increase eggs to 2. Bake about 30 minutes. Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net> on Oct 19, 1997. Recipe by: Bisquick Posted to recipelu-digest Volume 01 Number 582 by RecipeLu <recipelu@geocities.com> on Jan 23, 1998
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