Layered Yellow Cake with Buttercream frosting and Mint Chocolate Shavings
Serving Size / Yield
- 1 18 1/4 oz. pkg. yellow cake mix
- 3 C. powdered sugar
- 1/3 C. butter or margarine, softened
- 1 1/2 tsp. vanilla
- 1 to 2 Tbs. milk
- 1 C. shaved mint chocolate
Pour into two greased and floured 9" round baking pans. Bake at 350 degrees for 25-30 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.
In medium bowl, mix powdered sugar and butter with spoon electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Spread between layers and over top and sides of cake. Sprinkle on shaved mint chocolate and store in the refrigerator.