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Chocolate Cake
With Mint Whipped Cream Frosting

Makes 16 servings

• 1 package (18.25 ounces) devil's food cake mix with pudding
• 1 cup sour cream
• 3/4 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract

FROSTING

• 2 1/2 cups chilled heavy whipping cream
• 1/3 cup powdered sugar
• 1/2 teaspoon peppermint extract (see note)

GARNISH

• 2 cups mixed fresh berries tossed
• 1 tablespoon minced fresh mint
• 1 tablespoon orange liqueur, such as Grand Marnier, or raspberry liqueur, such as Chambord

Place rack in center of oven and preheat to 350 degrees. Generously grease two 9-inch cake pans with butter or solid vegetable shortening, then dust with flour. Shake out excess flour. Set aside.

Place cake mix, sour cream, water, oil, eggs and vanilla in large mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes. Divide batter between two pans. Bake 28 to 32 minutes, or until cake springs back when lightly pressed with a finger. Cool 10 minutes in pans set on wire racks. Run dinner knife around edge of cake and invert onto cooling rack. Cool.

Prepare frosting: In large bowl combine whipping cream, powdered sugar and extract. Using electric mixer, beat until stiff peaks form.

Place one cake layer right side up on serving platter. Spread top with frosting. Add second layer, right side up, and frost top and sides of cake. Place cake in cake saver or cover with dome; refrigerate. To serve, combine berries, minced mint and orange liqueur, and serve with cake slices.

Note: Be cautious when measuring mint extract. Too much will make the frosting taste medicinal.

Per serving: 467 calories (72 percent from fat), 12 g protein, 20.9 g carbohydrates, 37.3 g fat, (12.1 g saturated), 95 mg cholesterol, 367 mg sodium, 1.2 g fiber.

(From “The Chocolate Cake Mix Doctor” by Anne Byrn, Workman Publishing.)

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