CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
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 |
INSTRUCTIONS
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
A Message from our Provider:
“You can fool yourself. You can never fool God”