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Chocolate Mint Fudge Cake Recipe Cake
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| Chocolate Mint Fudge Cake Recipe | |
| Cake | |
| 2¼ cups | sifted unbleached white flour, (plus extra for cake pan) |
| 1½ cups | natural evaporated cane sugar |
| 2 teaspoons | baking powder |
| ¼ teaspoon | baking soda |
| 1 teaspoon | sea salt |
| ¼ cup (½ stick) | butter, softened |
| 1½ cups | low fat milk |
| 1 teaspoon | vanilla extract |
| ¼ teaspoon | peppermint extract |
| 2 | eggs |
| 4 ounces | unsweetened baking chocolate, melted |
| Icing | |
| ½ cup (1 stick) | butter, softened |
| ¹?? teaspoon peppermint extract | |
| 6 tablespoons | powdered sugar |
| 2 tablespoons | cocoa powder |
Preheat oven to 350°F. Spray one 9x13-inch or two 8-inch round baking pans (if round, serve as a layer cake or individually) with canola or olive oil and dust with enough flour to cover. Set aside.
In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda and salt. Add the butter, milk and vanilla and peppermint extracts. Beat for 2 minutes at medium speed with an electric mixer. Add the eggs and then gradually add the melted chocolate (be sure the chocolate is not too hot) and beat for 2 more minutes on high.
Pour the batter into the prepared cake pan and bake for 35 to 40 minutes or until done when tested with a toothpick.
Cool cake in pan on a wire rack for 15 minutes. Remove from pan, if desired, and continue cooling on racks.
To make icing, place softened butter and peppermint extract in a mixing bowl. Blend on low speed for one minute. Add powdered sugar, 2 tablespoons at a time, mixing on low until smooth. Add the cocoa powder and continue to mix on low until fully incorporated. Spread icing on cooled cake.
Recipe and photo courtesy of Whole Foods Market
Recipe uploaded with Shop'NCook for iPhone.
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