Make-ahead dessert: This mint chocolate icebox cake is a make-ahead dessert by nature. Since it requires chilling time in the fridge, you can prepare it in advance for parties or gatherings.

Heat the oven to 350 degrees. Generously grease the interior of two (9-inch) round cake pans, bottom and sides, with butter. If possible, line the bottom with parchment paper and grease the paper ...

In a large bowl, combine cake mix, oil, eggs, and water. Beat until smooth. Pour into prepared pan and bake for 20–25 minutes, or until a toothpick comes out clean.

Combine the cream and chopped mint leaves in a saucepan. Bring to a gentle boil, then simmer on low heat for 10 minutes. Remove the pan from the heat and allow the mint leaves to steep 20 minutes.

Mint chocolate cake in a mug. Recipe adapted from Mama Me Gluten Free. Related story Giada De Laurentiis Says It’s ‘the Perfect Season’ for Her Tart & Buttery Pound Cake ...

Today’s minty treat comes from Dallas-based Natasha Merchant and her aptly-named cake blog, The Cake Merchant. By day, Merchant is an oboist.

The book, published by Harper Collins India, features 100 recipes for beginners as well as advanced bakers. Bhatia’s intention is to make cooking with chocolate ‘accessible’ for readers.

The steamed mint cake, or the Choco Tappuri Choco Mint Mushi Cake, for 138 yen, is loaded with chocolate chips for a very well-balanced blend of each taste for those who want a solid mint chocolate ...