This delightfully dense, moist and minty cake is a hit at gatherings year-round, though we love its classic grasshopper flavor combination in the spring.
Special Diets:
Ingredients
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
Serving Size
Calories
320
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.