Snowmint cake has been a long time favorite in my family. Because of the extra work required, my mother would usually only make it upon request for birthdays, or other special occasions. First, it was usually a request of my father. And then as my brother grew up, it also became one of his favorites.
I really have no idea of the origin of the recipe or where my mother found it, and I am reading it from the copy she gave me in her own handwriting. Personally, I have never made it myself. However, both of my sisters have made it on occasion. In any case, I do know that it was always special! This cake will be even more special when paired with a Fine Napa Wine. See recommendation following the recipe.
Let’s get started…..
Snowmint Cake starts out as just a regular yellow cake. The difference is that Snowmint Cake adds a little magic during the assembly process, and the frosting is homemade.
Start with one package of yellow cake mix, and bake in two 9″ layers according to the directions on the package. Once the layers have cooled, then slice each layer horizontally. This will give you four 9″ layers.
While the cake is baking, you can work on the whipped cream mixture to use between the layers, and start making the frosting. Unless of course you want to drag the task out. I will leave that up to you!
Whipped Cream Center
DIRECTIONS:
- Whip 2 bottles of whipping cream (1 pint)
- Then add 4 drops oil of peppermint* flavoring
- Also add 1/4 cup sugar
I do not actually remember ever seeing bottle of whipping cream when my mother made this, but this is what was in the recipe. However, I do remember little cartons like we had in school lunches. In any case, you need a pint of REAL whipping cream. Note: this is NOT Cool whip.
After you mix the three ingredients together, then you use this mixture between the four layers of the cake. Once that is complete, then ice the cake with Never Fail Frosting.
*A Note about the oil of peppermint: Years ago, when mom made this cake, we never had a problem finding oil of peppermint, because it was in the baking section. However, while looking for it this time, the only thing in the baking section was peppermint extract. Peppermint oil is now in the section along with the essential oils, and may not even be in the grocery store. For the essential peppermint oil, you need to make sure that it is suitable for baking, i.e. for internal use. There is a conversion if you need to use peppermint extract instead of peppermint oil.
Never Fail Frosting for Snowmint Cake
INGREDIENTS:
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 2 unbeaten egg whites
- 3 Tablespoons water
- 1 teaspoon vanilla
DIRECTIONS:
Combine all ingredients except vanilla in the upper part of a double boiler, and place over boiling water. With the mixer set at No. 8 (high speed), beat for 3 minutes. Then add the vanilla and mix in. It may need to cool before actually frosting the cake, but that was not explicitly stated. Actually, after actually making this cake, I did learn that this frosting DOES need to be cooled off/re-frigerated before frosting the cake. Also, you should store any left-over cake in the refrigerator.
Once the cake is frosted, then sprinkle some coconut over the frosting to top it off nicely!
Now enjoy your Snowmint Cake!
Once it is assembled and iced, then you may enjoy it! Just slice and serve! And… don’t forget to pair it with a Fine Napa Wine! After consulting with some of the more knowledgeable members of our community, a few possibilities were suggested. Because this is a dessert, lighter white, rose, and sparkling wines will pair nicely with this. Additionally, a dessert wine such as a Moscato will also pair well. For my first attempt making this cake, I chose a sparkling white wine with this. It was awesome!
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