Special Chocolate Cake with Andes Mints

Special chocolate cake with Andes mints is the perfect cake for those who love the amazing flavor of mint! And it is perfect for those who do not, because it is not too much mint. It seems that when I make mint frosting, my kids always tell me that it tastes like toothpaste. What? And I guess that sometimes that it might, but sometimes I just tell myself that it tastes good!!!  I loved this cake; it had Andes mints on the side and on the top as well. I tricked my family, because they told me that I had mint frosting on my special chocolate cake with Andes mints, but I didn’t.

So I took the cake out of the oven and let it cool on the cooling rack. Then I wrapped the cakes in plastic wrap and put them in the freezer for the night. The next morning, I unwrapped the cakes and placed them on a plate. Then I frosted them lightly and placed the cake back into the freezer. That time I did not cover them with plastic wrap. I just placed them in the freezer for 1 hour. I took the cake out and put another coat of frosting on the sides of the cake. I took the Andes mints which I had cut into small pieces. and with my hand I placed them on the sides of the cake. Then I took the Ganache and  started in the middle of the cake. I went around in a circle until the Ganache started to just slightly run down the sides of the cake. Who are we kidding? I was in a hurry and the Ganache was too warm and so it ran all the way down the sides of the cake and puddled at the bottom. Even though I cleaned it up, the next time I will allow the Ganache at least 1 hour to cool down before I put it on the cake.

Ingredients

• ¼ cup cocoa
• ½ cup boiling water
• ⅔ cup butter or shortening
• 1¾ cups sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2¼ cups all-purpose flour
• 1½ teaspoons baking soda
• ½ teaspoon salt
• 1⅓ cups buttermilk
• Frosting:
• 1 cup butter
• 4½ - 5 cups powdered sugar
• ¼ cup cocoa
• ⅛ - ¼ cup cream
• 1 teaspoon vanilla
• Ganache:
• 4 ounces semi-sweet chocolate
• ½ cup heavy whipping cream

Instructions

1. Spray or grease, and flour 2 9" round baking pans. In a medium bowl, stir the cocoa and water until smooth and set it aside.
2. In a large mixing bowl, beat butter, sugar, and vanilla until light and fluffy.
3. Add the eggs and beat for 2 - 3 minutes on high speed.
4. Add flour, baking soda, and salt to the butter mixture, alternating with the butter milk.
5. .........................

for full instruction please see : myrecipetreasures.com

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