Chocolate mint cake
250g margerine
150g sugar
200g flour
3 tbs baking powder
1 tsp bicarbonate of soda
vanilla essence
4 large eggs
3 tsps coffee (dissolved in 2 tbs hot water)
4 tbs good cocoa
2 tbs drinking chocolate
4 tbs milk
Method: Beat the margerine with the sugar; add the eggs and beat well. Add the other ingredients and beat well. Cook in a preheated oven (fan electric 170 lowered to 150 after 20 mins.) for about 45 minutes. Cool.
Cream together 250g good margerine spread, 100g icing sugar, 3 tbs cocoa, some peppermint essence. Split cake in two and spread the choc. mint cream. Top with 150g melted dark covering chocolate with 1 tbs margerine and some peppermint essence. Use to cover the cake.
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