1 1/2 c Bisquick? baking mix
3/4 c Sugar
1/3 c Cocoa
1 Egg
2/3 c Milk
1/4 c Vegetable oil
1 ts Vanilla
1/2 ts Mint extract
MINT CREAM
1 1/2 c Heavy whipping cream
3/4 c Powdered sugar
1/4 ts Mint extract
3 dr Green food coloring
Heat oven to 350.
Grease and flour round pan, 9×1-1/2 inches. Beat all ingredients except
Mint Cream in large bowl on low speed 30 seconds, scraping bowl constantly.
Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
Bake about 35 minutes or until toothpick inserted in center comes out
clean. Cool 10 minutes; remove from pan. Cool completely. Carefully split
cake horizontally to make 2 layers.
Place bottom layer of cake on serving plate. Spread with 1 cup Mint Cream.
Top with second layer. Frost top and side of cake with remaining Mint
Cream. Garnish, if desired, with thin chocolate-covered mints, cut in half.
Mint Cream: Beat all ingredients in chilled bowl until stiff.
High Altitude directions: Heat oven to 375. Grease and flour square pan,
9x9x2 inches. Decrease sugar to 2/3 cup. Increase eggs to 2. Bake about 30
minutes.
Yields
1 Servings