Mother’s Day Chocolate Mint Layer Cake

Mother’s Day Chocolate Mint Layer Cake

1/4 cup light butter, softened
1 1/4 cup sugar
2 eggs
1 (2 1/4 ounce) container prune baby food
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup cake flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups fat-free buttermilk

1 cup whipping cream
3 tablespoons confectioners’ sugar
1/8 teaspoon mint extract
3-4 drops green food coloring, optional

1 cup semi-sweet chocolate chips, melted and cooled
2/3 cup fat-free sour cream
1 teaspoon vanilla extract

Line 2 9-inch round baking pans with waxed paper. Coat paper with cooking spray and sprinkle with flour.

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in baby food and vanilla. Combine the flours, cocoa, baking soda, and salt. Add to butter mixture alternately with buttermilk.

Pour into prepared pans. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, beat cream until it begins to thicken. Add confectioners’ sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate and spread with filling. Top with second layer.

For icing, melt chocolate and mix cooled chocolate with sour cream and vanilla. Spread over top and sides of cake. Refrigerate for at least 2 hours before serving.

Yield: 16 servings

Recipe adapted from Taste of Home online