Table of Contents
Prepare cake mix according to package directions. Add 1/4 teaspoon mint extract to batter; beat well. Pour into a greased 13×9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. In a large bowl, whisk milk and pudding mix for 2 minutes.
A moist and dense mint-flavored buttermilk cake, with vanilla buttercream frosting. In a small bowl, combine sour cream, buttermilk, milk, and eggs. In large mixing bowl, place cake mix, shortening, and half of the sour cream mixture. Mix well. Add remaining sour cream mixture, and mix well.
Add 1/4 teaspoon mint extract to batter; beat well. Pour into a greased 13×9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
This cake features a delicate minty buttercream slathered between four moist layers of dark chocolate cake. It’s then covered in chocolate buttercream and topped with minty green-chocolate curls. For the chocolate cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch round cake pans.
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