Chocolate mint cake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| ⅓ | cup | Cocoa powder |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
| ¾ | cup | Sugar |
| ⅓ | cup | Shortening |
| 1 | Egg | |
| 1 | teaspoon | Peppermint extract |
| ⅔ | cup | Milk; cold |
| 2 | cups | Powdered sugar; sifted |
| 2 | tablespoons | Butter or margarine |
| ¼ | teaspoon | Peppermint extract |
| 2 | tablespoons | To 3, milk |
| 2 | drops | Green food coloring |
| Thin chocolate covered mint candies; halved | ||
| Chocolate chip mint ice cream (opt) | ||
Directions
PATTI - VDRJ67A
CAKE
FROSTING
Stir together flour, cocoa powder, baking powder, salt and baking soda. Beat together sugar and shortening on high speed of mixer until fluffy. Beat in egg and peppermint extract. Add dry ingredients to creamed mix, alternating with milk, beating well after each addition. Pour into greased and floured 9" round cake pan. Bake at 350~ for 25-30 minutes or until cake tests done. Cool 10 minutes. Turn out onto rack to cool completely. For frosting, beat together the sugar, butter, extract and enough milk to make spreadable consistency. Tint frosting green. Place cake layer on serving platter. Frost top and sides of cake. Decorate with mint halves. Serve with ice cream.
9:55 PM
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini