Rich Chocolate Mint Cake
Yield
1 cakePrep
20 minCook
50 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 2 | cups |
sugar
|
|
| 4 | each |
eggs
|
|
| 4 | ounces |
unsweetened chocolate
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ⅔ | cup |
milk
|
|
| 3 | teaspoons |
vanilla extract
|
|
| 1 | teaspoon |
mint leaves
dried, finely crumbled |
*
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 473 | ml |
sugar
|
|
| 4 | each |
eggs
|
|
| 115.6 | ml/g |
unsweetened chocolate
|
|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 158 | ml |
milk
|
|
| 15 | ml |
vanilla extract
|
|
| 5 | ml |
mint leaves
dried, finely crumbled |
*
|
| 237 | ml |
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.
