Makeover Chocolate Mint Layer Cake

Name: Makeover Chocolate Mint Layer Cake
Ingredients: 1/4 cup butter, softened; 1-1/4 cups sugar; 2 large eggs; 1 container (2-1/4 ounces) prune baby food; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 3/4 cup cake flour; 1/2 cup baking cocoa; 1 teaspoon baking soda; 1/2 teaspoon salt; 1-1/4 cups buttermilk; 1 cup heavy whipping cream; 3 tablespoons confectioners' sugar; 1/8 teaspoon mint extract; 3 to 4 drops green food coloring, optional; 1 cup (6 ounces) semisweet chocolate chips, melted and cooled; 2/3 cup fat-free sour cream; 1 teaspoon vanilla extract

18 ingredients

5 steps

Ingredients

1/4 cup butter, softened
1-1/4 cups sugar
2 large eggs
1 container (2-1/4 ounces) prune baby food
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup cake flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups buttermilk
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/8 teaspoon mint extract
3 to 4 drops green food coloring, optional
1 cup (6 ounces) semisweet chocolate chips, melted and cooled
2/3 cup fat-free sour cream
1 teaspoon vanilla extract

Directions

1

Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside.
2

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in baby food and vanilla. Combine the flours, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk.
3

Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4

For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second cake layer.
5

For icing, in a small bowl, combine the cooled chocolate, sour cream and vanilla. Spread over top and sides of cake. Refrigerate for at least 2 hours before serving.