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Rich Chocolate Mint Cake

 

27

Yield

1

cake

Prep

20

min

Cook

50

min

Ready

70

min

Trans-fat Free, High Fiber
 

Ingredients

½ cup butter
2 cups sugar
4 each eggs
4 ounces unsweetened chocolate
1 cup all-purpose flour
½ teaspoon salt
cup milk
3 teaspoons vanilla extract
1 teaspoon mint leaves
dried, finely crumbled
*
1 cup nuts
chopped

Directions

Preheat oven to 375℉ (190℃).

Cream butter and sugar.

Beat in eggs one at a time.

Melt chocolate in a double boiler.

Stir into butter and egg mixture.

Sift flour with salt.

Add flour alternately with milk.

When the batter is smooth, stir in vanilla, mint and nuts.

Bake in 8 inch square cake pan for 50 minutes.

Serve chilled, plain or iced with a simple chocolate glace decorated with sugared mint leaves.

Sugar leaves by taking leaves flushed with cold water, dipping them in eggs whites and rolling them in fine granulated sugar.

Dry on waxed paper.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 108045% of calories from fat
 % Daily Value *
Total Fat 55g 84%
Saturated Fat 24g 120%
Trans Fat 0g
Cholesterol 250mg 83%
Sodium 546mg 23%
Total Carbohydrate 47g 47%
Dietary Fiber 7g 27%
Sugars g
Protein 37g
Vitamin A 22% Vitamin C 1%
Calcium 13% Iron 37%
* based on a 2,000 calorie diet How is this calculated?

 

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