Chocolate Mint Cake Squares Recipe

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Most Helpful Positive Review

Mar 03, 2007

This was easy and delicious. I took the advice of some other reviewers regarding the mint filler, and used about 2 tablespoons of milk, a teaspoon of peppermint extract, about 2 tablespoons of additional powdered sugar and some green food coloring instead of the creme de menthe. Turned out super. Also, for the other folks who are in a hurry like I was, my cake wasn't entirely cooled, I only chilled the mint layer for about 15 minutes before adding the chocolate and chilling for only about another 1 1/2 hours. Turned out fabulous. Thank you!

—Necia

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Most Helpful Critical Review

Jan 14, 2010

I can't believe the reviews here. This cake was was sickeningly sweet and a total disaster. I am irked as it took me a while to make this cake. A real disappointment !!

—Dee

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25 Ratings

Dec 10, 2003

I was given this almost exact recipe from my sister-in-law several years ago. About the only difference is I use a few drops of peppermint extract in place of the creme dé menthe. I also add a couple drops of either green or red food coloring. I don't let mine chill more than about 45 mins. or the top tends to crack easily when you are trying to cut it. Also, I divide the pan into about 4 sections, saving one to eat immediately, and the other 3 are cut up and put on paper plates then in plastic freezer bags. They freeze nicely and thaw quickly when you are looking for a quick dessert or have someone drop in unexpectedly. I try to keep a couple plates in the freezer at all times.

—BABSKITCHEN

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Jul 02, 2005

This is a fail proof recipe. I made so many mistakes( over beating the butter till it seperated for both batter and icing) and I was amazed that the cake still turned out yummy! I used one teaspoon of mint extract and that worked great. TO salvage my cake, I placed it in the freezer and it still tasted fudgey and moist! granted the cake layer isn't the most chocolatey, the whole combination worked really well. It was like eating Andes Mint or After Eight mint cakes! A real keeper!

—SERENISM

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Jul 23, 2003

This is a terrific dessert! The cake part is soooo moist and chocolatey, while the mint layer is very subtle, not too overpowering. The only thing I did differently is to drizzle the chocolate glaze very heavily over the top of the mint layer, as opposed to spreading it. For my ladies luncheon, I wanted more of the green to show because I thought it made a beautiful presentation. Spreading the glaze would have give it a chocolate cake look. BTW the chocolate glaze is more of a frosting that sets up hard and has a tendency to crack. For this reason, too, I think a heavy drizzle pattern would be better than spreading. Thanks Sally!

—MAGGIE MCGUIRE

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Aug 27, 2010

I made these last night. Very simple. Very good. I wanted to follow the recipe very badly...unfortunately I "sampled" the Creme de menthe. It was just strong enough that when I "sampled" the Mint layer I couldn't taste enough mint...so I added more. Tasting the completed effort today without any prior sampling was a surprise of the extra minty flavor. A little too much, but entirely my fault!! Next time I'll try not to cook like Julia Childs.

—GoodFood

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Feb 14, 2005

I didn't have any creme de menthe so I used 1/2 tsp. peppermint extract, a little paste green food coloring, and about a tablespoon of milk in the icing. It tasted great. I put the iced cake in the refrigerator to chill, then added the chocolate glaze. After about 15 minutes it was set enough to cut easily without cracking (as some other reviewers had mentioned). It cut cleanly and neatly. Although this was very good (actually, I had a hard time stopping eating it), I only gave it 4 stars because in the past I've made a similar recipe with a brownie base and I prefer that since it's more chocolatey than this cake.

—Mallinda

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Aug 12, 2008

Exceptional cake! The actual cake is more like a brownie and is very moist and flavourful. I didn't have any creme de menthe so I went with 2 tbls of milk and 1/2 tsp of mint extract. Also, I only chilled the final product for about an hour before cutting them to avoid the chocolate glaze cracking. It cut clean and made a beautiful presentation. Everyone LOVED these and wanted me to make them again! Thanks!

—Kat

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Nutrition

Calories
588 kcal
29%

Carbohydrates
81.2 g
26%

Cholesterol
126 mg
42%

Fat
27.5 g
42%

Fiber
2.1 g
8%

Protein
4.8 g
10%

Sodium
299 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Mint Cake Squares

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 588
Calories from Fat: 248

% Daily Value *
Total Fat 27.5g 42 %
Saturated Fat 16.6g 83 %
Cholesterol 126mg 42 %
Sodium 299mg 12 %
Potassium 176mg 5 %
Total Carbohydrates 81.2g 26 %
Dietary Fiber 2.1g 8 %
Protein 4.8g 10 %
** Sugars 63.5g
Vitamin A 15 %
Vitamin C < 1 %
Calcium 3 %
Iron 20 %
Thiamin 10 %
Niacin 14 %
Vitamin B6 2 %
Magnesium 16 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.