Reviewed: Oct. 28, 2009

Sadly these tasted like am incredibly potent chocolate candycane. I was curious as to why these are called mint brownies and are colored green when the recipe calls for peppermint extract? I used only the 1/2 teaspoon peppermint extract in the frosting and none in the topping and it was still overpowering and just plain bad. We all ended up scraping the green frosting off and just eating the cake :( I did take the advice of one user and used the Hershey's classic chocolate cake recipe for the first time and will forever use that as my chocolate cake because it was so deliciously moist. At least something good did come out of this recipe. It was a great idea though.

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maryef27

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Sugar Land, Texas, USA

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Reviewed: Oct. 26, 2009

Mine did not turn out looking nearly as pretty as the featured picture, but it did taste pretty darn good! I found that it tasted way better the next day after being in the fridge. I froze the cake layer overnight before frosting so that I wouldn't rip the top up. I don't know if it was because it was overkill with freezing the cake portion overnight, or because I am just not a cake decorating kind of gal, but the cake top still ripped up some for me. Sigh. I doubled the mint in the top two layers and it was nice and mint-chocolatey, not mint overkill by any means.

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Amy F.

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

I was displeased with this recipe, I followed instructions to a T, and the mint icing had pieces of confectioner's sugar that were unwilling to blend, and it was hard to get the chocolate melted and on the cake quick enough... the taste was OK but I was very disappointed.

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~*~Ana B.ee~*~

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Rodenbach, Rheinland-Pfalz, Germany

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Reviewed: Sep. 28, 2009

Amazing! I was a little worried about other reviewers comparing the flavor to tooth paste but they were wrong! I bought high-quality peppermint extract and doubled it for both the green frosting and the chocolate shell for the top. Also, I doubled the green frosting completely. I used the recipe from this site called "too much chocolate cake" and baked in two round cake pans. Using this recipe meant I didn't have to freeze the cake before frosting. I DID freeze after the green frosting went on, then I spooned the chocolate glaze over the top letting it dribble down the sides. It looked beautiful with the green frosting peeking through. I topped with a pretty design of andes mint/chocolate candies. My recipe photo for this one was voted a favorite for the allrecipes.com site for the day!!! If you want gorgeous presentation along with a delicious treat, try this one!!

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 25, 2009

I have made this for several years and it is always a hit but, I think tha cream de mint tastes better, but it is really hard to find.

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desertpro

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Reviewed: Jul. 9, 2009

This was a really good cake. I put a little extra extract in the frosting and icing layer. I definitely should have at least doubled it. Since I made it in a 10x15 pan, there was less than 1/4" of the green frosting. Next time I'll double the frosting. The chocolate chip icing layer was more like a glaze--just enough to cover the green. I made this for a party and was running late. From the time I walked in the door until I left for the party was only one hour. While the cake was in the oven, I made the two top layers. After the cake cooled about 5 minutes, I put it in the freezer about 5 minutes. Then,spread the green layer and back to the freezer for 5 minutes. Definitely would have been easier if it had cooled more. Then, the icing layer. It was easier to spread the icing because the cake was cold and the icing had cooled to room temperature. I dropped the icing by tablespoon on the cake. Then, spread it over the cake.

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Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

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Reviewed: Jul. 1, 2009

So GOOD! I'm not a huge mint person but I was making this for my friend's birthday (she is obsessed with mint choc chip ice cream) and I found myself eating spoonfuls of the mint filling. So fluffy and just the right amount of mint. As a whole..awesome.

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Hayley

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Reviewed: Jun. 14, 2009

Turned out very yummy. I doubled the icing as others suggested and it was just the right amount. I had a hard time icing the cake because the icing was so thick and I didn't freeze my cake. I just heated the icing knife with hot water a few time to get a smoother look for the icing. I also changed it by adding crushed oreo cookies crumbs to the sides. Very good!

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S. Jalapa

Cooking Level: Beginning

Home Town: Georgetown, Ohio, USA

Living In: Mount Orab, Ohio, USA

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Reviewed: Jun. 14, 2009

My coworkers request this cake often, as they are all to afraid to try making frosting on their own. But it couldn't be easier! I usually bake this in a 9x13 pan. There is no need to freeze the cake before frosting at this size, as there is the perfect amount of the mint frosting. (There is a little too much of the chocolate glaze, but no worries- tastes great right out of the bowl!) I have tried it in the bigger pan, and it was much more difficult to spread the frosting. Very easy in the 9x13!!!

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elindow

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2009

I followed some of the other users changes. It taste good, but I would not say it is easy since you have to keep freezing the cakes between layers and getting the top layer on was a bit of a challenge. But if you like Andes candies you will love this dessert

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KLY0424

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Reviewed: Mar. 18, 2009

DELICIOUS and I'm not a big mint person! I made this in a 13x9 pan. I took the suggestions of the other reviewers and froze the cake in between steps. It didn't look like enough mint frosting, so I doubled it. The chocolate topping didn't look like enough either so I mixed in half a container of store brought chocolate frosting. I made this for a St. Patrick's Day family dinner and everyone really liked it! Thanks for the great recipe!

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kiki28bb

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Reviewed: Mar. 17, 2009

I was eager to try this recipe based on its reviews and my love of mint chocolate. But I was disappointed in the result. I followed the recipe exactly with the exception of using semi-sweet chocolate chips instead of milk chocolate. I thought the whole thing had too much of a minty taste (I wonder if it would've been better to use mint extract instead of peppermint extract - not sure of the difference between the two). I thought the frosting was too dense and the chocolate topping too rich. It just didn't all go together. We found ourselves just eating the chocolate cake part and threw much of the cake away.

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SometimeCook

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Reviewed: Feb. 7, 2009

I made this vegan by using egg replacer in my cake mix, and vegan "butter" to make the frosting, and vegan dark chocolate chips for the topping. Oh My Goodness! I renamed this Death by Mint Chocolate Deliciousness! It was SO rich and delicious! my family absolutely loved it and there were NO leftovers! So yummy! Thanks for the recipe! it's staying in my cook book forever!

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rugby1212

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 18, 2008

I made this for my family and it came out great, they loved it especially the hard chocolate shell on top.

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Jeff

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Reviewed: Sep. 13, 2008

Tried this with brownie mix instead of cake....so yummy!!! It was a big hit at two different baby showers.

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frees80

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Reviewed: Jul. 25, 2008

I liked the hard choclate shell on top of the cake. The minty flavour was divine and it was very eye appealing too.

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tracy m.

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2008

Although my cake did not look as appealing as the one pictured, this was an exceptionally good recipe. I used a dark chocolate cake mix. I found I needed to double the recipe for the green mint frosting, and I barely had enough of the chocolate chip frosting to cover the cake. Regardless, the cake was a big hit, and it will definitely satisfy your sweet tooth!!

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CHERIE423

Cooking Level: Intermediate

Living In: Washington, Pennsylvania, USA

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Reviewed: Jun. 4, 2008

I made this yummy cake for my Mom's birthday. Everyone loved it and I will make it again. Thanks so much!

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Millergirl96

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Reviewed: Apr. 5, 2008

This cake was delicious just added more mint as a personal touch for my family

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cookinfor4

Cooking Level: Expert

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Reviewed: Mar. 29, 2008

I'll admit I was a little skeptical as to how this would turn out, but I had people asking me for the recipe. Go by taste when adding mint extract, I ended up using a bit more than called for in the recipe. I also used semisweet chips. A good, popular cake.

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