By Good Housekeping
Total Time:
Prep:
Level:
Moderate
Serves:
16
Ingredients
- 1½ c. all-purpose flour
- ½ c. unsweetened cocoa
- 1/2 tsp. baking soda
- ½ tsp. Kosher salt
- ¼ tsp. baking powder
- ½ c. unsalted butter
- 1 c. granulated sugar
- 2 large eggs
- 2 tsp. pure vanilla extract
- 1 c. buttermilk
- 16 mini chocolate mint patties
- 12 chocolate cream-filled sandwich cookies
- 4 c. chocolate pudding
- Fresh mint sprigs
- gummy worms
- Plant markers and feather butterflies
- 1 loaf pan
Directions
- Heat oven to 350°F. Lightly coat the loaf pan with cooking spray. In a medium bowl, whisk together the flour, cocoa, baking soda, salt and baking powder.
- Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and alternately add the flour mixture and the buttermilk, mixing just until incorporated. Transfer the batter to the prepared pan and bake until a wooden pick inserted in the center comes out clean, 45 to 55 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Clean the loaf pan.
- Cut the cake into 1-in. pieces and cut the chocolate mint patties into 1/4-in. pieces. Place the cookies in a resealable plastic bag and crush with a heavy pan.
- Place half the cake pieces in the loaf pan. Top with half the chocolate mint patties and half the pudding. Repeat with the remaining cake, patties and pudding. Place the cake on a rimmed baking sheet (this will help catch the crumbs) and sprinkle the cookie crumbs over the top, pressing very gently to help them adhere. Cover and refrigerate until chilled, at least 2 hours and up to 3 days.
- Just before serving, insert mint sprigs into the cake and place gummy worms and decorations on top, if desired.
