Chocolate Glacier Cake
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20 servings
Original recipe yields 20 servings
8 strong peppermint-flavored mints
1/2 cup boiling water
1/2 cup (1 stick) butter or margarine
2 cups sugar
2 eggs, slightly beaten
1/2 cup milk
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
10 mint-and-creme-filled chocolate sandwich cookies, crushed
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Let's Make It
1
Preheat oven to 350°F. Grease and flour 13x9-inch baking pan.
2
Add mints to boiling water; stir until mints are completely dissolved. Microwave chocolate and butter in medium bowl on HIGH 1 minute; stir until chocolate is completely melted and mixture is well blended. Add mint mixture, sugar, mayo, eggs and milk; mix well.
3
Mix flour, baking powder and baking soda in large mixing bowl. Add chocolate mixture; beat with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes. Pour into prepared pan.
4
Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely.
5
Frost with whipped topping just before serving; sprinkle with crushed cookies. Store leftover cake in refrigerator.
Kitchen Tips
Tip 1
Size Wise
Enjoy a serving of this indulgent dessert on special occasions.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value*
Total Fat 21g
27%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 240mg
10%
Total Carbohydrates 40g
15%
Dietary Fiber 1g
4%
Sugars 26g
52%
Protein 3g
6%
Vitamin A
6%
Vitamin C
0%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 20 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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