Mint chocolate chip cake

Mint chocolate chip cake 🌿🍫

A delicious mint chocolate chip cake with minty layers, perfect for celebrations!

Preheat the oven to 350 ° F (175 ° C).

Grease and line the bottom of three 8 inch round pans with parchment paper.

In a large mixing bowl, combine sugar, oil, eggs and mint chocolate chip flavor. Beating on average for 2 minutes.

Whipping up some sour cream

In a small bowl, combine flour, baking powder and salt.

Add half of the dry mixture and half of milk to the egg mixture. Shuffle on the low until most is combined

Grate the ribs, then add the remaining dry ingredients, milk and food coloring. Beating down until it's well incorporated.

Folded in crushed Andes mints.

Divide batter evenly between prepared pans (about 2 cups per pan).

Bake for 25-30 minutes until a toothpaste inserted in the center comes out clean.

Refrigerate cakes at room temperature, then wrap each in plastic paper and freeze.

Get the icing ready:

In a large mixing bowl, beat the butter on high until the butter is light and fluffy.

Sift half of the confectioner's sugar, beat slowly until incorporated, then on high until just coated.

Add the remaining confectioner's sugar, mint chocolate chip flavor and milk. Mix slowly, then beat on high until creamy.

Divide the icing into three portions: one white, one light green and one dark green.

Assemble and decorate:

Place a frozen cake layer on a cake plate. Level up if necessary.

Spread a uniform layer of icing over the top. Repeat with second and third layers

Apply a crumb of icing around cake. Freezing in place.

Add a thicker frosting layer: dark green on the bottom, light green in the middle and white on the top. Let them smooth out together

Decorate with leftover icing using piping bags and tips. Add some green disco dust if you wish.

Keep refrigerated until ready to serve.

Enjoy this beautiful and tasty mint chocolate chip cake! 🍫🌿✨