Name: Mint Chocolate Cake
Yield: 4 servings
Ingredients: Cake Ingredients:; 11/2 c. Mayonnaise; 11/2 c. White Sugar; 3 c. Flour; 6 Tbsp. Cocoa; 3/4 tsp. Salt; 3 tsp. Baking Soda; 11/2 c. 'Hot' Water; 21/2 tsp. Peppermint Extract; 11/2 tsp. Spearmint Extract; Frosting Ingredients:; 2 lbs. Confectionary Sugar; 2 Tbsp. Non-Dairy Creamer; 1 c. plus 1 heaping Tbsp. of Crisco; 2 Tbsp. Flour; 1/2 c. 'Cold' Water; 2 tsp. Peppermint Extract; 1 tsp. Spearmint Extract

1
For cake:
2
1. Preheat oven to 350u00b0F (175u00b0C). Grease and flour a 9 x 13 pan. Set aside.
3
2. In a large bowl, put all of the ingredients and mix well with mixer on medium speed.
4
3. Spoon the batter into the prepared pan and smooth. Lift up the pan with the batter (not too high), and let it drop onto the counter top to burst any air bubbles, allowing the batter to settle.
5
4. Center the pan onto the lower third of the oven and let bake 30 to 35 minutes or until the cake comes away slightly from the sides of the pan and a toothpick inserted in the center comes out clean.
6
For frosting:
7
1. While cake is baking, in large bowl, mix dry ingredients together. Add water and extracts and mix with medium speed blender. Add shortening and blend until creamy, scraping the sides while you mix the frosting. If it is too thick, you may add a touch more water to soften. When frosting is done, cover with plastic wrap and store in the refrigerator until ready to use. (This frosting may be tinted if you would like to be a bit more adventurous, since this is a decorating frosting.)

Mint Chocolate Cake

How did you like this recipe?