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Chocolate Mint Cake




Source of Recipe


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Recipe Introduction


served by Chef Karen at the private dinners she serves in the art gallery...this recipe is a variation of that old Grandma favorite, Wacky Cake, with the addition of mint flavoring and the use of a springform pan,, topped by icing and nuts, it is re-invented as a favorite for today...
Karen Mitcham-Stoeckley
Louisiana ,Missouri

Preheat oven to 375 degrees. Into an 8" springform pan. sift ....
1 1/2 cups flour
1 1/4 cups sugar
3 Tab unsweetened cocoa powder
1 tsp baking soda
1/2 tsp. Salt

With your finger mix it all together and make 3 holes in mixture...
6 Tab melted butter into one
1 Tab white Vinegar into the next..
1 tsp peppermint extract into the third...
Pour 1 cup cold water over the top and mix well with a fork....
Bake 35 to 40 minutes or until toothpick in center comes out clean..
as soon as you remove from oven, top with 1 cup mini chocolate chips and bake 3 more minutes..
remove from oven and loosen the rim of cake pan carefully and remove.. use a spatula to spread evenly on top and sides. Pat 1/2 cup chopped nuts on the edges of the cake... can be made a day ahead and kept on a covered plate stand [DO NOT REFRIGERATE]... serve in wedges with dollop of freshly whipped cream and garnish of fresh berries and sprig of mint...