I need a recipe for a cake with andes mints?

Question

I need to make a minty cake (not ice cream).

Please and thanks!

Answer 1

This recipe is for cookies, but if you like Andes mints you'll probably like them.  They're really good and different.

Deep Chocolate Mint Cookies

10 oz. pkg. (1 ½ c.) Andes mint chocolate chips

1/3 c. butter, softened

½ c. sugar

¼ c. brown sugar

1 egg

½ t. vanilla

1 ¼ c. flour

½ t. baking soda

¼ t. salt

Preheat oven to 350°.  Melt ¾ c. mint chips in microwave on 50% power.  Stir until smooth.  Set aside.  In large bowl, beat butter and sugars until creamy.  Blend in melted chips, egg, and vanilla.  Gradually blend in soda, salt, and flour.  Stir in remaining mint chips.  Drop by rounded tablespoonfuls onto ungreased cookie sheets.  Bake 8-10 minutes or until cookies are puffed and tops are moist.  (Cookies will look slightly under baked.)  Let stand 5 minutes on cookie sheet.  Cool on wire rack. Store in airtight container. Makes about 1 ½ dozen cookies.

Answer 2

This one is good also:  

Peppermint Patty Chocolate Cake

Ingredients

    * CAKE

    * 1 pkg (1 lb;2.25 oz) devil's food cake mix, such as Duncan Hines

    * 1 cup sour cream

    * 2/3 cup oil

    * 3 eggs

    * 2 tbsp peppermint liqueur, such as Peppermint Schnapps, or water

    * 1 cup mini semisweet chocolate chips

    * FILLING AND FROSTING

    * 6 tbsp butter or margarine, at room temperature

    * 2 cups confectioners' sugar

    * 1/4 peppermint extract

    * 2 cans (16 oz each) milk chocolate frosting

    * Mini chocolate-covered peppermint cream candies, such as Peppermint Patties, quartered, optional.

Directions

CAKE:

Preheat oven to 350. Butter and flour 1 (8") round cake pans. In bowl at low speed beat cake mix with sour cream, oil, eggs and liqueur until just combined, about 1 minute. Increase speed to medium; beat until light and fluffy about 2 minutes. Stir in chocolate chips. Divide batter between pans. Bake 30-35 minutes or until toothpick inserted into centers comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely on racks.

FILLING:

In bowl with mixer on medium speed beat butter until fluffy, about 2 minutes. Add sugar, 2 tbs water and peppermint extract. Beat until fluffy, about 2 minutes; refrigerate until ready to use. Assembly: Place 1 cake layer on serving plate; spread filling over cake to within 1/2" of edges. Top with remaining cake layer. Spread top and side with frosting. Garnish with peppermint candies, if desired.

hope this helps.              good luck and enjoy.

Answer 3

Andes also makes chips now (chocolate mint, striped).  They're by the other chocolate chips.  You could just make a chocolate cake (from a mix even); and add the chips to the batter.  You can put some regular Andes mints on the top; or do a white frosting, with mint-flavored chocolate frosting dripping down the sides......

Answer 4

Here is a good Andes Mint Frosting

My Favorite Minty Chocolate Frosting

Makes: enough to frost 1 8" round cake

Ingredients:

1 cup Andes mint chocolate chips

1/4 cup butter

1/2 cup Knudsen Sour Cream

2 1/2 to 2 3/4 cups sifted confectioners' sugar

Preparation Melt chocolate with butter in a medium saucepan over low heat. When chocolate is completely melted and smooth remove from heat.

Let sit 3-4 minutes then stir in sour cream.

Slowly beat in confectioners' sugar until desired spreading consistency is reached.Notes Use your favorite flavor chocolate chips: semi-sweet, caramel, etc. to create different flavors for your cake or cookies. (Milk chocolate makes it very rich- so much so that I couldn't eat more than a teaspoonful.) This recipe will grow very hard when it cools or is stored in the fridge and will have to be reheated to use again.

Answer 5

i have never used this recipe but i found it online

INGREDIENTS

    * 6 oz. dark chocolate

    * 16 tab butter

    * ¼ + 2 tab. Cream

    * 6 eggs, separated

    * 1 cup sugar

    * 1 cup flour

    * ½ tsp. salt

    * 2 tsp. vanilla

    * 1 cup Andies mints

    * Ganache topping

DIRECTIONS

   1. Preheat oven to 350 degrees F. Butter and flour a pan.

   2. Melt the 6 oz. chocolate with the butter. Add ¼ cup cream, add the other 2 tab. of cream.

   3. Whip the egg yolks with the sugar for five minutes. Add the chocolate to the eggs. Add the dry ingredients.

   4. Whip the whites and add the egg whites by hand. Add the andies pieces gently. .

   5. Bake 45 to 50 minutes.

   6. Heat cream until it boils, add the chocolate, spread this mixture over the cooled cake.

(cause i have never used this recipe you might need to do a sample cake 1st to see if it is good or if the recipe works well . if you are making it for a party and the recipe does not work you will not have a cake )lol

--lilly

Answer 6

Melt Andes mints in double broiler and pour over warm cake. Let set for a wonderful minty frosting.

Answer 7

CHOC-MINT CAKE  

1 pkg. Devil's Food Cake mix

1 pkg. chocolate pudding mix

4 eggs

1 c. sour cream

1/2 c. oil

1/2 c. water

6 oz. box Andes choc. mint candy, broken into pieces

Use the type of pudding mix that calls for cooking in the directions on the side of the box (not the one that you just add milk). Add the pudding mix powder to the cake mix, stirring well.

Add the eggs; beat 1 minute on medium speed. Stir in the oil and finally water; beat one minute.

Stir in the broken mint candy pieces by hand. Turn out into a greased and floured baking pan and bake according to package directions.

Optional: Instead of flouring the pan, you can use cocoa or spray with Pam or buter cooking spray.