Mint Chocolate Cake

Ingredients

* 1 (18.25 ounce) package chocolate cake mix
* FROSTING:
* 1/2 cup butter or margarine, softened
* 2 cups confectioners' sugar
* 1 tablespoon water
* 1/2 teaspoon peppermint extract
* 3 drops green food coloring
* TOPPING:
* 1 1/2 cups milk chocolate chips
* 6 tablespoons butter or margarine, softened
* 1/4 teaspoon peppermint extract

Directions

1. Prepare cake batter according to package directions. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
2. In a bowl, combine the frosting ingredients until smooth. Spread over cooled cake.
3. For topping, in a microwave-safe bowl, melt chocolate chips and butter; stir in extract. Spread over frosting. Refrigerate until set.

Caramel-Carrot Poke Cake

1 package Betty Crocker® SuperMoist® carrot cake mix
1 cup water
1/3 cup butter or margarine, melted
3 eggs
1 jar (16 to 17.5 ounces) caramel or butterscotch topping
1 tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting


Print these coupons...


$0.75 off Betty Crocker® Supreme Brownie Mix
$0.75 off Betty Crocker® Gluten Free Dessert Mix
$0.50 off Betty Crocker Cake Mix and Frosting
Plus 68 more...




About Concordance™


1. Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.
2. Beat cake mix, water, butter and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
3. Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
4. Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.

Ho Ho cake

Ingredients

* 1 (9 ounce) package chocolate cake mix
* 5 tablespoons all-purpose flour
* 1 1/4 cups milk
* 1 cup white sugar
* 1/2 cup margarine
* 1 cup shortening
* 1/2 cup margarine
* 1 teaspoon vanilla extract
* 1 egg
* 1 1/2 teaspoons hot water
* 3 (1 ounce) squares unsweetened chocolate, melted
* 1 3/4 cups confectioners' sugar

Directions

1. Prepare and bake cake as directed on the package for a 9 x 13 inch pan. Cool completely.
2. Combine flour and milk in saucepan. Cook, stirring constantly, until thick. Cool completely. Cream 1 cup sugar, 1/2 cup margarine, and shortening. Add cooled milk mixture, and beat well. Spread over cake. Refrigerate.
3. In a small bowl, beat egg. Stir in vanilla, melted chocolate, hot water, confectioner's sugar, and 1/2 cup margarine. Pour over second layer. Refrigerate.

Nutritional Information open nutritional information

Amount Per Serving Calories: 382 | Total Fat: 26.6g | Cholesterol: 13mg