This delightfully delicious Mint Chocolate Icebox Cake features a classic combination of mint and rich chocolate flavors. With a no-bake preparation, you can make this completely irresistible ...

Combine the cream and chopped mint leaves in a saucepan. Bring to a gentle boil, then simmer on low heat for 10 minutes. Remove the pan from the heat and allow the mint leaves to steep 20 minutes.

Heat the oven to 350 degrees. Generously grease the interior of two (9-inch) round cake pans, bottom and sides, with butter. If possible, line the bottom with parchment paper and grease the paper ...

CHOCOLATE-MINT ICEBOX CAKE Makes 10 servings No need to turn the oven on for this chilled cake that brings some perfect sweetness for a hot summer day. It’s best to allow this to set overnight.… ...

In a large bowl, combine cake mix, oil, eggs, and water. Beat until smooth. Pour into prepared pan and bake for 20–25 minutes, or until a toothpick comes out clean.

Add the remaining chocolate cake batter over the top of the filling. Microwave on high for about 1-1/2 to 2 minutes, or until cake is fully cooked! Drizzle with white chocolate and enjoy!

Lynette Granade, of Mobile, Alabama, won grand prize in a local cooking contest with this Chocolate-Mint Whipped Cream Cake. To make curls, you’ll need to buy both vanilla- and chocolate ...

Fold in the chocolate mixture, then fold in the crushed caramel. In another bowl, whisk the 4 egg whites into soft peaks, then add the remaining 100g (31⁄2 oz) caster sugar a little at a time ...

Make the chocolate, orange and mint cake. Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease three 15-centimetre cake tins with butter and line with baking paper. In a large mixing ...