Cooking From Memory ~ A Recipe Journal

Frango Mint Cake

Posted in Desserts by Paul Gauche on January 1, 2011

For the Cake ~

  • 1 box of Devil’s Food Cake Mix
  • 1 4-ounce box Instant Chocolate Instant
  • 4 eggs
  • 1 cup sour cream
  • ¾ cup Vegetable Oil
  • ½ cup Water
  • 12-15 Frango Mints, cut into pieces

For the Frosting ~

  • 8 ounces Cream Cheese
  • 8 ounces butter, softened
  • ½ teaspoon cream
  • ½ teaspoon vanilla
  • 2 cups powdered sugar (plus more to create a thick but spreadable frosting)

Method ~In a mixing  bowl, combine the cake mix, pudding mix, eggs, sour cream, vegetable oil, and water. Gently, but thoroughly fold chopped Frango Mint pieces into batter. Pour into a greased/oiled (Bak-klene, or Pam) Bundt Pan. Bake at 350 degrees for 55 minutes, or until a long toothpick comes out clean. Allow the cake to cool slightly, then invert the Bundt Pan onto a plate to release the cake. Let the cake cool thoroughly before frosting.

~~ With thanks to Patty McDonald

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