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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