Mint Chocolate Cake

This cake is a funky fresh twist to cakes. The mint taste is subtle and is not overpowering.

Ingredients:

Cake:

2 1/4 cups of flour
4 1/2 tablespoons cocoa powder
1 1/2 cups of sugar
1/2 cup of vegetable oil
1 1/2 teaspoons baking soda
1 1/2 tablespoons white vinegar
1 1/2 teaspoons vanilla extract
1 1/2 cups of cold water

Icing:

1 12 ounce bag of dairy free chocolate chips
1/4 cup of soy milk
1 table spoon peppermint extract

Cake:

Step 1. Preheat oven to 350 degrees.

Step 2. Combine and mix the dry ingredients until blended well. Add the wet ingredients and stir quickly. Once smooth, pour the batter into a lightly oiled 9x13 non stick baking pan. Bake for 25-30 minutes.

Step 3. Let cake cool completely before frosting with icing.

Icing:

Step 1. Melt the chips in a saucepan over very low heat. Add the soy milk and peppermint extract. Stir constantly, adding more soy milk or mint extract, until reaching the desired consistency and taste.

Step 2. Let icing cool completely before frosting cake.


Please share your experiences with this recipe.