Try this Mint Chip Cake recipe, or contribute your own.
Suggest a better descriptionMix all ingredient except chocolate chunks in a large bowl. Beat on low until just blended. Beat on medium for 4 minutes
Dredge chocolate chunks in a little flour (this will help them to not sink to the bottom of the pan while baking) Stir in chocolate chunks.
Pour into greased and floured 13x9" pan. Bake at 350 for 35-40 minutes, until a toothpick inserted in center comes out clean and cake begins to pull away from the sides of the pan.
Remove from oven. Place Andes mints on top of cake, return to oven until candies melt. Quickly spread over cake.
Allow cake to cool completely so the candy icing will harden
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (855g) | ||
Recipe Makes: Servings | ||
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Calories: 3240 | ||
Calories from Fat: 2706 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 300.7g | 401 % | |
Saturated Fat 75g | 375 % | |
Monounsaturated Fat 186.6g | ||
Polyunsanturated Fat 27.3g | ||
Cholesterol 744.5mg | 229 % | |
Sodium 285mg | 10 % | |
Potassium 1058.9mg | 28 % | |
Total Carbohydrate 143g | 42 % | |
Dietary Fiber 13.2g | 53 % | |
Sugars, other 129.8g | ||
Protein 31.6g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3240
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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