With it being National Chocolate Mint Day , I wanted to find you that perfect recipe that looks deliciously good and I think I have come up thrums with this one this chocolate mint roll cake looks totally fantastic and is so easy to make too
A really great cake to make for that special occasion or just because you want to give it a go on the food day
This great recipe is brought to you by Half Baked Harvest on tablespoon .com website , thanks for sharing this recipe with us
Here below is a list of the ingredients you will need to make this recipe along with an excerpt about them too from the website
- Prep Time 40 min
- Total Time2 hr 30 min
- Servings 10
Make this beautiful roll cake for St. Patrick’s Day or whenever your mint-chocolate craving strikes!
INGREDIENTS
- 6 eggs
- 1 box Betty Crocker™ cake mix, chocolate
- 1/2 cup water
- 1/4 cup vegetable oil
- 1/4 cup powdered sugar
- 1 container Betty Crocker™ Rich & Creamy vanilla frosting
- 1/2 teaspoon peppermint extract
- 2-4 drops green food coloring
- 6 ounces white chocolate
- Green sprinkles, for decorating
- Fresh mint for topping
Five Food Finds of Chocolate Mints
1. In tea houses and dinner halls of the early 1900’s mint sprigs and dark chocolates served after desserts for patrons to ‘chew for good breath and aid digestion’. Soon thin mints, layered mint and dark chocolate candies appeared in many forms.
2. Thin Mints, a Girl Scout cookie first sold in 1951, accounts for over 25% of the annual Girl Scout cookie sales.
3. After Eights, introduced in 1962, were considered a classier version of the classic thin mint, with dark chocolate and rich mint center, considered at the time the perfect after dinner mint.
4. Andes chocolate mints, created in 1921, have little to do with the Andes mountains. They were once called “Andy’s Candies” but the owner ‘found that men did not like giving boxes of candies with another man’s name on them to their wives and girlfriends’ so he changed the name.
5.Frago Mints, perhaps the first chocolate mints, were first patented in 1918. They were sold in tea houses and sold frozen to emphasize the sharp mint flavor.
Article source :foodimentary.com
Original recipe source: tablespoon.com
