Ingredients
- 1 box chocolate cake mix
- ½ package instant chocolate pudding mix (4 serving size)
- ¾ cup vegetable oil
- 1 cup sour cream
- 4 eggs
- 2 tsp vanilla
- ½ tsp instant coffee dissolved in ½ cup warm water
- ½ cup butter, softened
- 4 oz cream cheese, softened
- ¾ tsp mint extract
- 4 drops green food coloring
- 3½ cups powdered sugar
- 2-3 tbsp milk to thin
- ¾ cup heavy cream
- ¾ cup semi sweet chocolate chips
- Powdered sugar
- 8 Andes chocolates or other candies
Recipe Description
I made the cake on Christmas eve and finished it up the next day with mint frosting, ganache poured on top and a little border of ganache frosting on the bottom. For the top I used extra mint frosting with Andes chocolates pressed in each little swirl. This cake is definitely going on my make again list!
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