Time
prep 0:15
total 0:50
Ingredients
| 2 cups | sugar | | 1-3/4 cup | 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 cup | mint flowers, coarsely chopped | | Butter and flour, for greasing the pan Confectioner's sugar | | Mint flowers, for garnish |
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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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