Chocolate Mint Fudge Cake
4

Serves 12 to 15

This delightfully dense, moist and minty cake is a hit at gatherings year-round, though we love it's classic grasshopper flavor combination in the spring.

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    Ingredients: 
    • Cake
    • 2 1/4 cups sifted unbleached white flour (plus extra for cake pan)
    • 1 1/2 cup natural evaporated cane sugar
    • 2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1 teaspoon sea salt
    • 1/4 cup (1/2 stick) butter, softened
    • 1 1/2 cup low fat milk
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon peppermint extract
    • 2 eggs
    • 4 ounces unsweetened baking chocolate, melted
    • Icing
    • 1/2 cup (1 stick) butter, softened
    • 1/8 teaspoon peppermint extract
    • 6 tablespoons powdered sugar
    • 2 tablespoons cocoa powder
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    Method: 

    Preheat oven to 350°F. Spray one 9 x 13-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.

    Nutritional Info: 
    Per Serving:320 calories (140 from fat), 15g total fat, 9g saturated fat, 55mg cholesterol, 280mg sodium, 44g carbohydrate (2g dietary fiber, 24g sugar), 6g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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