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
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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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