Mint Chocolate Cake 2 c Sugar
1 3/4 c Cake flour, sifted
3/4 c Cocoa powder, low fat
1 1/2 ts Baking soda
1 ts Salt
2 Eggs
1 c Milk
1/2 c Canola oil
2 ts Vanilla extract
1 c Boiling water
1/2 c Mint flowers, coarsely chopped
Butter and flour for greasing the pan
Confectioner's sugar
Mint flowers for garnish
Pour wet mixture into dry, beating for 2 minutes. Add mint flowers.
Butter and flour baking pans; use a Bundt pan, 2 9-inch round baking
pans, or a 13 x 9-inch baking pan. Pour batter into prepared pans.
Bake 30-35 minutes or until a toothpick inserted in the center comes
out clean. Cool on wire rack 10 minutes; remove cake from pan and
cool completely on wire rack. Just before serving, dust top of cake
with confectioner's sugar. Garnish with mint flowers.
Mint Chocolate Cake printer friendly version located here.
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