I scream, you scream, we all scream for ice cream. Summer is here and that means - ice cream season! I'm not sure why but as soon as the thermometer reaches 80 degrees, I start to crave a cool, sweet treat. (Unfortunately for my waist, I live in a state where the temperatures are above 80 for 6 months out of the year.)
I have 2 favorite ice cream flavors - coconut and mint chocolate chip. I translated my coconut obsession into a cake a few weeks ago and so I figured it was time to create my other favorite ice cream flavor into cake form.
Mint Chocolate Chip Cake
3 cups flour
1 1/2 Tablespoons baking powder
3/4 teaspoon salt
18 Tablespoons butter
2 teaspoons vanilla
2 teaspoon mint extract
2 1/4 cups sugar
1 1/2 cups milk
8 egg whites
Combine dry ingredients.
Beat butter 2 minutes. Add sugar gradually.
Beat in extracts.
Add 1/3 of flour, ½ of milk and repeat.
Beat egg whites until stiff.
Fold into batter along with some green food coloring.
Fold in 1 cup of mini chocolate chips.
Pour into prepared pans.
Bake 30 minutes at 350.
Cool 10 minutes on pan and then turn out onto wire racks to cool completely.
8 egg whites
2 cups sugar
1/2 teaspoon cream of tartar
3 cups butter
1 cup dark chocolate, melted
Heat egg whites, cream of tartar and sugar in a double boiler until warm to the touch.
Transfer mixture to standing mixer and whip with whisk until cool.
Switch to flat beater and beat in butter, 1 Tablespoon at a time.
Add melted chocolate.
Start with one cake layer on a plate. Spread a thin layer of buttercream on top.
Repeat with remaining layers. Spread a thin layer of icing over the entire cake and refrigerate for 30 minutes.
Now I've got double the mint chocolate chip temptation. It's not bad enough that I craved mint chocolate chip ice cream, now I'm going to be craving it in cake form too. (I'm in trouble.)