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Chocolate Mint Cake 
shared by Ms. Melissa Banzon

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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 
​
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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  • Home
  • About
  • Recipe Index
    • MAIN DISH
    • DESSERTS
    • BREAD / BAKING
    • RICE / RICE FLOUR RECIPES
    • SNACKS/APPETIZERS/SIDES
  • What's Cooking?
    • Kitchen Tools & Gadgets
  • All About Food
    • Kitchen Tips & Tricks >
      • Cooking Tips for Beginners
      • Cooking Techniques
      • Honey Natural Remedies
      • Perfectly Activated Yeast
      • How to Bake BREAD with SUCCESS
      • Measurement Equivalents
      • Glossary of Terms
    • Cakes & Creations
  • Contact Us
  • Privacy Policy
  • Disclosure & Disclaimer
  • RSVP
  • Blog