Try this delicious vintage chocolate mint-whipped cream cake recipe (1968)
From American Home magazine – October 1968
Take a poll of favorite desserts, and chances are you’ll come up with chocolate cake and whipped cream. Add a hint of mint, and how can you miss with one of the great desserts of all time?
For our chocolate mint-whipped cream cake, we’ve layered rich, moist chocolate cake with mint-flavored whipped cream, and frosted it with our best chocolate frosting.
Try it — it’s a fabulous choice for any special occasion. Ask young Tony here. And don’t even think about those silly calories!
Mint + chocolate + whipped cream = amazing
Chocolate mint-whipped cream cake recipe
This vintage recipe was published in 1968
Ingredients
- 1-1/2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup softened butter or margarine
- 1-1/4 cups sugar
- 2 eggs
- 1/2 cup sifted unsweetened cocoa
- 1 cup hot water
- 2 cups heavy cream
- 1 tablespoon sugar
- 3 teaspoons peppermint extract
- Green food coloring
- 2 squares unsweetened chocolate, melted
- 2 cups sifted confectioners' sugar
- 2 tablespoons hot water
- 1 egg
- 1/4 cup softened butter or margarine
- 1/2 teaspoon vanilla
Instructions
- Start this recipe by heating the oven to 350 degrees F.
- Grease and flour three 8-inch layer-cake pans.
- Sift flour, soda, salt, and baking powder together; set aside.
- Beat butter or margarine, sugar, and eggs, at high speed in large bowl of electric mixer about 3 minutes or until light and fluffy.
- Combine cocoa and water.
- Add flour mixture alternately with cocoa mixture at low speed, beginning and ending with flour. Beat just until smooth.
- Pour into prepared pans.
- Bake 25 to 30 minutes or until cake springs back when lightly pressed with fingertip.
- Cool in pans 10 minutes; remove from pans. Cool on wire racks.
- While the cakes cool, make the filling: combine cream, sugar, peppermint extract, and enough food coloring to tint a pale green in medium-size bowl.
- Whip just until soft peaks form using rotary beater or electric mixer.
- Place one cake layer on cake plate.
- Spread half the whipped-cream filling over layer.
- Place second cake layer over filling; spread with remaining filling. Top with third layer.
- Refrigerate 1 hour to allow whipped cream to become more firm.
- Finally, make the frosting; starting by combining melted chocolate, sugar, and hot water in small bowl.
- Beat until smooth and well blended.
- Add egg, butter or margarine, and vanilla.
- Continue to beat until frosting is thick.
- Set bowl of frosting in ice water.
- Beat with wooden spoon until frosting is of spreading consistency
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 534Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 91mgSodium: 245mgCarbohydrates: 80gFiber: 2gSugar: 65gProtein: 5g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
