Chocolate Mint Cake 
shared by Ms. Melissa Banzon

INGREDIENTS:
CAKE:

• 2 medium eggs
• 1/2 cup oil
• 2 tbsp butter
• 1 3/4 cups brown sugar
• 1 tsp vanilla

MIX A:

• 1 cup Hershe'ys cocoa powder
• 2 cups boiling water

(Mix until smooth then let it cool.)

MIX B:

• 2  1/2 cups All purpose flour, sifted
• 1/2 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt

(Mix in a different container.)
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MINT FROSTING: 

• 1/2 cup butter, softened
• 2 cups icing sugar
• 1 tbsp water
• 8 pcs. fresh mint leaves, minced 
• 1/4 tsp. green food coloring

TOPPINGS:

• 1 can condensed milk 
• 1/2 cup Hershey's cocoa powder 
• 1/4 cup butter 
• chocolate chips 

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PROCEDURE: 
CAKE:
1. Cream butter and gradually add brown sugar.
2. Add eggs, one at a time. Add vanilla and oil. 
3. Add MIX A and MIX B
4. Place in 9" Round Layer Pan.
5. Bake at 175 Deg C (350 Deg F) for 30 minutes.
6. Remove from oven. Let it cool.

MINT FROSTING
1. Combine water and minced mint leaves.  (Use a strainer to extract the mint leaves) 
2. In a bowl, combine the frosting ingredients until smooth. 
3. Spread over cooled cake.

TOPPINGS
1. Mix condensed milk and cocoa powder using a wire whisk.
2. Cook mixture in a double broiler. Stir occasionally.
3. Add butter.
4. Spread over mint frosting.
5. Add chocolate chips.

Note: You can also use 1/2 Tsp. PEPPERMINT EXTRACT in replacement of FRESH MINT LEAVES. ​

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