Chocolate mint-whipped cream cake recipe (1968)

Chocolate Mint-Whipped Cream cake

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-oct-1968

Chocolate Mint-Whipped Cream cake recipe

CAKE:

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

FILLING:

2 cups heavy cream
1 tablespoon sugar
3 teaspoons peppermint extract
Green food coloring

FROSTING:

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

MAKE CAKE: Heat 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.

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MAKE 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.

MAKE FROSTING: Combine 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. Frost sides and top of cake. Refrigerate until ready to serve.

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