Friday, April 25, 2008

Mint Chocolate Cake


Our weather has been super fantastic this week. If only our whole summer could be like this. It is unbelievable to me as I sit here with every window in the house wide open that this weekend it is going to turn cold again and they are actually calling for snow flurries Sunday night. Yes, snow. It has been in the 70's all week. Luckily we know enough about our weather to know you have to enjoy the nice weather while it is here because it never lasts very long. Therefore instead of cooking, we've done more walking.

Last night we decided it was time to bake something. Kay went through all my cookbooks and came up with this cake recipe from here. It tastes just like a Thin Mint Girl Scout cookie! The book listed a glaze but the cake is so moist, we ate it plain.

Mint Chocolate Cake

Preheat the oven to 325 degrees and spray a bundt pan.

Sift together the following:
2 cups flour
2 teaspoons baking soda
6 tablespoons cocoa powder
1 tablespoon cornstarch
1/2 cup sugar

Stir together the following:
1 3/4 cup unsweetened applesauce
1/4 cup canola oil
1 tablespoon vanilla
1 tablespoon peppermint extract

Add the wet ingredients to the dry. Pour into the bundt pan and bake 50-60 minutes until a cake tester comes out clean. Cool on a rack.

Kay: This cake was really good. Before it even came out of the oven you could really smell the mint. It was also very easy to make but it took a long time to cook.


Mom (Dana): This may look like just a regular chocolate cake but it isn't. You've got to try it!

3 comments:

Holler said...

This sounds fabulous, although I don't know where I would get hold of canola oil. Could I substitute it with something else?
I know what you mean about making the most of the weather! We can have sun, snow rain and wind, all in one day, here in Scotland!

Champsleeve said...

Hi Holler. I interchange canola and vegetable oil all the time. I think you could use any oil that doesn't have a strong flavor.

This still tasted good several days later. It really retains it's moisture.

-Dana

Holler said...

Hi Dana, that makes things easier! I will copy this recipe to try. Thank you :)