Thin Mint Andes Candies Chocolate Cake (and a Giveaway)

I cannot tell you how excited I am to write this post. Not because I have found yet another So Delicious product that I adore and not because I get to do a give away for a So Delicious product to one of you. but because I BAKED A CAKE!  A from scratch, created by me, didn't have to be thrown in the trash when finished So Delicious cake!

The flavors in the cake take me straight back to childhood memories of  Thin Mint Girl Scout cookies and those fancy Andes Candies my Mom used to keep in the house to serve when we had company.  I was conflicted about which to name the cake after- Thin mints or Andes Candies so what the heck, I will use both!

I have  previously posted about the So Delicious Seasonal Holiday beverages.  The Coconut Nog was amazing and the Mint Chocolate Coconut Milk is as well.

Photo courtesy of The Laziest Vegans in the World

Before baking the cake my son and I poured some in a glass to try it.  He took the first sip and his whole face lit up! "Wow, Mom! That takes just like a thin mint cookie! Can I have some more?" I told him yes, but not until AFTER the cake was baked, you know, "just in case". Lucky for him, the cake was fine so he can have at it with the rest of the carton!

I would love to share some of this great product with you. Just leave a comment on this post (please be sure to leave me an email address to contact you) or tweet:

@VeganVersion Please enter me to win a @So_Delicious Seasonal Holiday beverage
[UPDATE: Congratulations hlee- the random number generator selected you-you are the winner!]

One lucky entrant (limited to the US and Canada) will win a coupon for a free So Delicious item. I will draw a winner on 11/05/2011. Good luck!

Thin Mint Andes Candies Chocolate Cake

For the cake:
1/3 cup unsweetened cocoa powder
1/2 cup So Delicious Mint Chocolate Coconut Milk
1 cup organic sugar
1/3 cup melted Earth Balance Vegan Buttery Spread
1 tsp baking soda
1 1/2 cups all purpose flour
1 tsp peppermint extract

For the icing:
1/2 cup Earth Balance Vegan Buttery Spread, softened
2 cups confectioners sugar
1 tbsp So Delicious original Coconut Creamer
1/2 tsp organic peppermint extract
5 drops green food coloring**

For the topping:
1 1/2 cups semi sweet chocolate chips (I used Ghiradelli brand)
6 tbsp Earth Balance Vegan Buttery Spread
1/4 tsp peppermint extract

Preheat oven to 350 degrees.

On the stove top, over low heat. cook the Chocolate Mint milk and cocoa until the consistency of custard, whisking continually. Add the baking soda and whisk that in. Turn off the heat.  Add the sugar, melted butter, flour and peppermint extract. Stir to combine. You will end up with a VERY thick batter.  Grease a 9x9 baking dish and dust  with a thin layer of coca powder.  Spread the batter in the baking dish evenly.  Bake at 350 for about 20 minutes or until a toothpick inserted in the center of the cake comes out clean.  Place on a wire rack to cool.

To prepare the icing mix all ingredients together in a bowl and blend using a hand mixer until very smooth.

Once the cake is cool flip the pan over and release the cake onto a cutting board, cake board or tray.  Spread the icing evenly on the cake.

Prepare the topping by melting the chocolate chips and butter in a double boiler until smooth. Add the peppermint extract.  Pour melted mixture over the cake and refrigerate to set.

Note: the cake was inspired by this recipe and the icing this one.

**I used food coloring derived from plant sources. Check labels as not all food coloring is vegan.