Mint chocolate cake

Yield: 1 Servings

Measure Ingredient
2 cups Sugar
1¾ cup Cake flour, sifted
¾ cup Cocoa powder, low fat
1½ teaspoon Baking soda
1 teaspoon Salt
2 \N Eggs
1 cup Milk
½ cup Canola oil
2 teaspoons Vanilla extract
1 cup Boiling water
½ cup Mint flowers, coarsely
\N \N Chopped
\N \N Butter and flour for
\N \N Greasing the pan
\N \N Confectioner's sugar
\N \N 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.


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