| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Chocolate, Frostings |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/3 |
c |
Cocoa powder |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Baking soda |
| 3/4 |
c |
Sugar |
| 1/3 |
c |
Shortening |
| 1 |
|
Egg |
| 1 |
ts |
Peppermint extract |
| 2/3 |
c |
Milk; cold |
| 2 |
c |
Powdered sugar; sifted |
| 2 |
tb |
Butter or margarine |
| 1/4 |
ts |
Peppermint extract |
| 2 |
tb |
To 3, milk |
| 2 |
dr |
Green food coloring |
|
|
Thin chocolate covered mint candies; halved |
|
|
Chocolate chip mint ice cream (opt) |
INSTRUCTIONS
PATTI - VDRJ67A
CAKE
FROSTING
Stir together flour, cocoa powder, baking powder, salt
and baking soda. Beat together sugar and shortening on
high speed of mixer until fluffy. Beat in egg and
peppermint extract. Add dry ingredients to creamed
mix, alternating with milk, beating well after each
addition. Pour into greased and floured 9" round cake
pan. Bake at 350~ for 25-30 minutes or until cake
tests done. Cool 10 minutes. Turn out onto rack to
cool completely. For frosting, beat together the
sugar, butter, extract and enough milk to make
spreadable consistency. Tint frosting green. Place
cake layer on serving platter. Frost top and sides of
cake. Decorate with mint halves. Serve with ice cream.
9:55 PM
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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