Let cool for 10 minutes, then spread evenly over the cooled cake. Lightly spread frosting between cake layers and over top and sides. Garnish with fresh mint leaves. Chill to set.

Assemble the cake: Put 1 cake layer, top side down, on serving plate. Cover the exposed surface with about 2 cups frosting, and spread the frosting evenly over the top of the cake to make the filling.

A chocolate cake with mint frosting is one thing, but a chocolate cake with mint frosting and then covered in a chocolate ganache — that's a stroke of genius. Get the recipe from Rock Recipes. 6.

Using a spatula, fold egg whites into cake batter. 5. Pour batter into lined cupcake tins and bake for 20 minutes. Once fully cooled, frost with mint frosting.

This fluffy, tangy frosting is brightened with lemon zest and juice. Here, it's used to frost a moist, lemony olive oil cake for the ultimate lemon dessert.

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 ...

This rich, classic chocolate frosting recipe is ideal for layer cakes, topping sheet cakes, or swirling onto cupcakes. You can also forgo the cake completely and slather it onto cookies, brownies ...

1 cup granulated sugar 1 cup light brown sugar 1 teaspoon salt 4 large eggs 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1½ teaspoons baking powder 1/2 ...

The most common recipe is known as 1-2-3-4 cake, because it uses 1 cup each of milk and butter (that’s two sticks of butter), 2 cups of sugar, 3 cups of flour and 4 eggs.