2 c Sugar
1 3/4 c Cake flour, sifted
3/4 c Cocoa powder, low fat
1 1/2 ts Baking soda
1 ts Salt
2 Eggs
1 c Milk
1/2 c Canola oil
2 ts Vanilla extract
1 c Boiling water
1/2 c Mint flowers, coarsely
Chopped
Butter and flour for
Greasing the pan
Confectioner’s sugar
Mint flowers for garnish
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 13 x 9-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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings