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 ...

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.

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.

CHOCOLATE-MINT ICEBOX CAKE Makes 10 servings No need to turn the oven on for this chilled cake that brings some perfect sweetness for a hot summer day. It’s best to allow this to set overnight.… ...

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 ...

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Lynette Granade, of Mobile, Alabama, won grand prize in a local cooking contest with this Chocolate-Mint Whipped Cream Cake. To make curls, you’ll need to buy both vanilla- and chocolate ...

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.

Here are four of the winning recipes from the 2017 Allentown Fair:VYNECREST VINEYARD & WINERY HOMEMADE CHOCOLATE CAKE CONTESTMINT CHOCOLATE CHIP CAKE*Chocolate cake:2 cups all-purpose flour3/4 cup ...