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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

CHOCOLATE MINT CAKE Recipe

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This recipe for CHOCOLATE MINT CAKE is from GLENDALE CHRISTIAN CHURCH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box devil’s food cake mix
1/2 c. sugar
1 small box (3.4 oz.) chocolate instant pudding mix
1 c. vegetable oil
4 large eggs
8 oz. sour cream
2 tsp. peppermint extract (be generous)
TOPPING OF YOUR CHOICE:
drizzle with swirls of chocolate syrup and fresh sprigs of mint or
stir together powdered sugar and enough milk to make a glaze for drizzling
and then sprinkle with crushed mint candies.
Directions:
Directions:
Preheat oven to 350 degrees F. Spray Bundt cake pan with Pam®. Combine cake mix, sugar, pudding, vegetable oil, eggs, sour cream, and peppermint extract in a large mixing bowl. Beat at low speed until combined. Beat at high speed 2 minutes. Pour batter into prepared Bundt pan. Bake for 50 minutes or until done. Cool pan on wire rack 15 minutes. Remove from pan and cool completely on wire rack. When cooled, place cake on serving plate. Add one of the above toppings.

 

 

 

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