Chocolate mint-whipped cream cake recipe (1968)

Chocolate mint-whipped cream cake recipe (1968) at ClickAmericana com

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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!

Chocolate mint-whipped cream cake recipe (1968)

Mint + chocolate + whipped cream = amazing

Retro Chocolate mint-whipped cream cake recipe from the 60s at ClickAmericana com

Vintage 1960s Chocolate mint-whipped cream cake recipe at ClickAmericana com

Chocolate mint-whipped cream cake recipe

Yield: 1 cake
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 2 hours

This vintage recipe was published in 1968


  • 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


  1. Start this recipe by heating the oven to 350 degrees F.
  2. Grease and flour three 8-inch layer-cake pans.
  3. Sift flour, soda, salt, and baking powder together; set aside.
  4. Beat butter or margarine, sugar, and eggs, at high speed in large bowl of electric mixer about 3 minutes or until light and fluffy.
  5. Combine cocoa and water.
  6. Add flour mixture alternately with cocoa mixture at low speed, beginning and ending with flour. Beat just until smooth.
  7. Pour into prepared pans.
  8. Bake 25 to 30 minutes or until cake springs back when lightly pressed with fingertip.
  9. Cool in pans 10 minutes; remove from pans. Cool on wire racks.
  10. 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.
  11. Whip just until soft peaks form using rotary beater or electric mixer.
  12. Place one cake layer on cake plate.
  13. Spread half the whipped-cream filling over layer.
  14. Place second cake layer over filling; spread with remaining filling. Top with third layer.
  15. Refrigerate 1 hour to allow whipped cream to become more firm.
  16. Finally, make the frosting; starting by combining melted chocolate, sugar, and hot water in small bowl.
  17. Beat until smooth and well blended.
  18. Add egg, butter or margarine, and vanilla.
  19. Continue to beat until frosting is thick.
  20. Set bowl of frosting in ice water.
  21. Beat with wooden spoon until frosting is of spreading consistency

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount 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.


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