INGREDIENTS
- 1 (16-oz.) box devil’s food cake mix
PEPPERMINT BUTTERCREAM
- 1 c. butter, softened
- 5 c. powdered sugar
- 1 tsp. peppermint extract
- 6 drops green gel food coloring, optional
CHOCOLATE GANACHE
- 1 pt. heavy cream
- 24 oz. semisweet chocolate chips
- 1 c. Andes mints, plus more for garnish
DIRECTIONS
- Bake two 9" round layers of chocolate cake according to box instructions. Let cool completely.
- Make ganache: In a large saucepan over medium heat, bring heavy cream to a simmer until tiny bubbles form around the edges. Remove from heat and add chocolate chips, whisking until combined. Let mixture chill until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.
- .........................
- ..............................
Full Directions : Click Here