Mint chocolate cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 1¾ | cup | Cake flour, sifted |
| ¾ | cup | Cocoa powder, low fat |
| 1½ | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 2 | Eggs | |
| 1 | cup | Milk |
| ½ | cup | Canola oil |
| 2 | teaspoons | Vanilla extract |
| 1 | cup | Boiling water |
| ½ | cup | Mint flowers, coarsely |
| Chopped | ||
| Butter and flour for | ||
| Greasing the pan | ||
| Confectioner's sugar | ||
| Mint flowers for garnish | ||
Directions
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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