Chocolate Mint Fudge Cake

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.