Chocolate mint cake *

Yield: 6 servings

Measure Ingredient
1 cup Flour
⅓ cup Cocoa powder
1 teaspoon Baking powder
½ teaspoon Salt
¼ teaspoon Baking soda
2 cups Powdered sugar; sifted
2 tablespoons Butter or margarine
¼ teaspoon Peppermint extract
2 tablespoons To 3, milk
2 drops Green food coloring
¾ cup Sugar
⅓ cup Shortening
1 \N Egg
1 teaspoon Peppermint extract
⅔ cup Milk; cold
\N \N Thin chocolate covered mint candies; halved
\N \N Chocolate chip mint ice cream (opt)




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

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