Mint Impossible Cake

Try this mint and vanilla cake recipe for your next bake sale, birthday, or holiday. Made with dulce de leche, fresh mint, vanilla and shredded orange peel, this rich cake is guaranteed to be a hit.

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  • Makes: 8 servings
  • Prep: 20 mins
  • Bake: 1 hr 30 mins 350°F
  • Cool: 4 hrs

Mint Impossible Cake

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Directions

  1. Preheat oven to 350 degrees F. Lightly grease the bottom and sides of a 9x2-inch round cake pan; set aside. Heat the cajeta in the microwave or in a small saucepan over medium-low heat until heated through; if desired, add the brandy, stirring until combined. Pour the cajeta into the prepared cake pan, using the back of a spoon to spread it evenly; set aside.
  2. For the cake batter, in a large bowl beat sugar and butter with an electric mixer on medium speed until light and fluffy. Beat in the one egg until well mixed. In a small bowl combine flour, baking soda, baking powder, and salt. Alternately add flour mixture and buttermilk to beaten mixture, beating on low speed just until combined. Add mint and 1/2 teaspoon of the vanilla, beating until well mixed. Pour batter over the cajeta mixture in the cake pan; set aside.
  3. In a blender or food processor combine sweetened condensed milk, evaporated milk, the three eggs, the orange peel, and the remaining 1/2 teaspoon vanilla. Cover and blend or process until smooth. Gently pour milk mixture over the cake batter in the pan, being careful not to disturb the batter.
  4. Place the cake pan inside a larger pan and place pans on the lower oven rack. Fill the larger pan with enough hot water to reach 1 inch up the sides of the cake pan. Cover pans loosely with foil. Bake for 1 hour 30 minutes to 1 hour 40 minutes or until a wooden toothpick inserted near the center comes out clean. Remove cake pan from the larger pan; cool on a wire rack for at least 4 hours. To unmold, lightly run a warm knife around the cake edges. Carefully place a plate on top of cake pan and invert, making sure the cake comes loose before removing the pan. Serve at room temperature or cover and chill in the refrigerator for up to 24 hours before serving.

From the Test Kitchen

*

To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.

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Nutrition Facts (Mint Impossible Cake)

  • Per serving:
  • 666 kcal ,
  • 29 g fat
  • (17 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 175 mg chol. ,
  • 528 mg sodium ,
  • 88 g carb. ,
  • 1 g fiber ,
  • 71 g sugar ,
  • 16 g pro.
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