Cooking From Memory ~ A Recipe Journal

Frango Mint Cake

Our dear friend Patty flew in for the weekend. She brought lots of love and laughter. But when she pulled this recipe out of her luggage, we really got the party started!

Happy New Year!

For the Cake ~

  • 1 box of Devil’s Food Cake Mix
  • 1 4-ounce box Instant Chocolate Pudding
  • 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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