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.

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.

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.

Bake at 300 degrees for about 30-35 minute or until a toothpick comes out with a few moist crumbs. Remove cakes from oven and allow to cool for about 5-10 minutes on a cooling rack. 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.

Indulge in a guiltless delight with these moist zucchini cake brownies. Packed with the goodness of a hidden vegetable, these fudgy treats offer a ...

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.