Mint Chocolate Cake

by Karen Reznek

Prep time: 0:15 Overall time: 0:50

Servings: 12 servings

INGREDIENTS

2 cups sugar
1-3/4 cups cake flour, sifted
3/4 cup cocoa powder
1-1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup canola oil
2 tsp. vanilla extract
1 cup boiling water
1/2 c mint flowers, coarsely chopped
Butter and flour for greasing the pan Confectioner's sugar
Mint flowers, for garnish

INSTRUCTIONS

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 13x9-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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Tagged: cakes, desserts, mintcake add tags

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