Reviewed: Mar. 27, 2012

This was really good! So easy and everyone loved it. It's a keeper!!

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Tracy

Cooking Level: Intermediate

Reviewed: Mar. 25, 2012

This cake was a huge hit at our family birthday get-together, dubbed the York Peppermint Patty cake. I followed the recipe w/ advice from several reviews, except that I made the cake from scratch (Perfectly Chocolate) then for grins & giggles, tossed about a cup of mini chips/ andes mint chips into the cake mix then baked in 2 layer pans. I also increased the creme de mint extract, definitely freeze before frosting w/ green, then again before coating w/ chocolate. It was both delicious & a gorgeous presentation. Thanks for sharing!

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Reviewer:

yvonne

Reviewed: Mar. 17, 2012

I made cupcakes with this recipe. I doubled the frosting recipe because I had tons of cupcakes to frost. Instead of mint flavoring, I used a tiny touch of mint oil and added 1 Tbsp of Creme de Menthe for light flavor. It had no food coloring and tasted great! Thanks for this recipe. It was a hit.

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sweetserenade

Home Town: Solvang, California, USA

Reviewed: Mar. 16, 2012

Very easy, made it for my husband's potluck at work and was enjoyed by all.

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Gojoyce

Reviewed: Mar. 4, 2012

I modified this recipe so much, but I think it still counts hahaha. In summary, I made Andres mint cupcakes with "too much chocolate" cake and Andres mints instead of plain chocolate in both cake and topping, side-stepping the peppermint extract dosage issues. The Andres mints within the cake add nice green mint speckles too. First I used the Too Much Chocolate box cake version using fat free sour cream, 2 whole eggs and 2 egg whites to cut down the richness a bit, and Most Importantly I used chopped Andres mints instead of chocolate chips. Picture posted. After baking, I cooled them. I was short on time, so I totally skipped the frosting, though I think that could add festivity for sure. Because I went straight to topping, non-frozen was fine. I substituted the milk choc chips for Andres mints again, side-stepping the entire peppermint extract business. On top of the chocolate shell I added some chopped Andres mints for decoration. My audience was easy: a houseful of college frat boys, but everyone loved them including myself :)

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Reviewer:

outline

Cooking Level: Beginning

Reviewed: Jan. 15, 2012

EXCELLENT!! I used Duncan Hines devils food cake for the cake part. I did double the mint extract and used milk rather than water for the mint layer. I think that I added a bit too much powdered sugar ( I didnt measure it) and so I ended up ading an additional tbsp of milk. The frosting was nice and fluffy and not dificult at all to spread. I also chilled mine in the fridge for about 2 hours before frosting. Also important I think to chill again after the mint and before the chocolate so that the chocolate topping doesnt melt the mint frosting. Chill for a few hours and serve. SOOO YUMMM!!

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Reviewer:

miss_whisk

Cooking Level: Professional

Home Town: Mesa, Arizona, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Dec. 7, 2011

Always a hit at my parties. Great mint flavor that goes with the chocolate so well. I would recomend this cake to anyone as a must try.Gary

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Reviewer:

kindell

Reviewed: Nov. 12, 2011

This cake was delicious! I took the suggestion of others and added a little more mint extract than the recipe called for and it was perfect. Because the cake is rich, it lasted for days and days (most cakes are gone within 24 hours in our house). I'm making it for an upcoming party and I have no doubt it will be a hit.

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mamacita

Reviewed: Nov. 2, 2011

This is soooo good; and I'm not a big mint/chocolate person. I made this for my husbands birthday because he LOVES mint and chocolate. It was perfect!!! I didnt change anything. I will be making this again.

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Reviewer:

Mrs. Jessica

Cooking Level: Intermediate

Home Town: Anna's Retreat, Saint Thomas, U. S. Virgin Islands

Living In: Ontario, California, USA

Reviewed: Sep. 27, 2011

Just like mom used to make! I have to THANK YOU for posting this recipe!!! My mom passed away in 2008 and this used to be the cake she would always make for us, because we all loved it. And recently I began craving it and couldn't find a copy of her recipe :o( So I came across yours, and it is it!!! Delicious...I could eat the whole pan ;o)

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