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 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

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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