Reviewed: Oct. 19, 2011

I needed to make cupcakes so I followed the recipe exactly(except added some choc chips) but put a junior mint in each one. Found it best after some trial and error to put in 1/2 a scoop of batter, lay on the mint and cover it w/ batter. They sink much less than pushing it down in after completely filling the cup. If they sink, just throw a few choc chip in the indentation while warm so you have an even surface to frost. Piped on some PEPPERMINT(hint-always use peppermint extract-much more subtle-mint extract makes everything taste like toothpaste) buttercream frosting, drizzled them w/ melted chips and finished them w/ an Andes mint stuck in the icing-very rich but a huge hit-looked like they came from the cupcake store!

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Reviewer:

tennisgirl

Reviewed: Oct. 27, 2010

I did not care for this. the cake itself was too dry and not very good. did not try to make the icing because of the reviews on it. the only reason i am giving this 2 stars is because of the creamy melted mints.

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Reviewer:

bmorgan79

Cooking Level: Expert

Reviewed: Jun. 16, 2009

My family uses Miracle Whip, not real mayonnaise, which is probably why my cake turned out SUPER dense and T-H-I-C-K! So if you're doing this, i'd recommend maybe adding an egg to fluff it up a tad? It's a pretty good cake, not one of my absolute favourites, though. And also, in the pan, the cake really doesn't spread, so make sure you spread it evenly beforehand! I only had to bake it for 18 minutes and it was fully done, probably perfect time.. used York patties in the middle since i couldn't find Andes mints anywhere (weird!) and iced it with "Mint Buttercream Frosting" from another recipe. My brothers liked it, but weren't 100% gaga over it (they're true mint/chocolate fans)... i'm not sure if i would make it again, but it was pretty darn good :)

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Reviewer:

UniCook

Reviewed: Jun. 2, 2009

The cake turned out really pretty, and the batter tasted really good, but the cake was just not tasty at all.

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Reviewer:

recipe nerd

Reviewed: Apr. 23, 2009

i dont get how to make it its hard!!

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Reviewer:

brook

Reviewed: Dec. 29, 2008

I just used the base cake recipe and made it in a Christmas Tree bundt pan then didn't use the mint or the frosting- I just dusted it with powdered sugar. It rose well, but it tasted a lot like baking soda, so you really do need some sort of frosting or glaze to take away from that. Otherwise it was very chocolatey, just how I like it!

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Reviewer:

krismrich

Cooking Level: Intermediate

Reviewed: Dec. 25, 2008

So moist and delicious!! It broke in half though so careful putting on plate. The icing was very very runny, like a glaze...but it was so good anyway, lots of compliments. Made for Johns Birthday

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Reviewer:

lisamarie78

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Tulare, California, USA

Reviewed: Oct. 14, 2008

I did not care for this recipe. It wasnt very fluffy and the cake was chewy and the flavor wasnt good.

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Reviewer:

cleankelly

Reviewed: Aug. 21, 2008

Cannot believe I forgot to rate this. I have made this more than once and LOVE IT. I get nothing but rave reviews on it, people always tell me that it looks like it came from a bakery. I add chocolate mints to the frosting while I am baking to give it that extra mint kick and then sprinkle with jimmies (chocolate sprinkles for those not from mass!!) to make it look nice... what a cake!!!

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Reviewer:

CADON23

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Warsaw, Masovian, Poland

Reviewed: Apr. 14, 2008

The cake was good, but the frosting was a horrible disappointment. It never thickened, even after beating it forever and then refridgerating. Use a different frosting if you are going to make this cake.

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