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Ingredients
- 1/2 c. cocoa
- 1 c. sugar
- 1/4 tsp salt
- 2 tsp baking soda
- 1 c. all-purpose flour
- 1 c. water
- 1 c. Miracle Whip
- 1 tsp vanilla Chocolate-covered mint candies see note below
Directions
- Preheat oven to 350 degrees.
- Sift dry ingredients together, add in remaining ingredients and beat for 3 minutes. at high speed. Spray 2 9" round cake pans with pan spray, or possibly grease and flour.Divide batter proportionately between the two pans, and bake for 20-25 min, or possibly till toothpick tests clean. Turn oven off and remove layers. Wait ten min, then remove one layer to cooling rack, and the other layer to a serving plate. Immediately top the layer on the plate with chocolate-covered mint candies, and return to oven for about 5 min to partially heat chocolate. Swirl the mints over the cake layer, and top with the second layer of cake. Cover cake with Chocolate Fudge or possibly Fudge Frosting (in cookbook).
- Cris says: This is our family's favorite cake for birthdays, or possibly for any other cake-eating excuse!
- NOTES : Cris says: Our family prefers Miracle Whip, but regular mayonnaise may be substituted. Good choices for the mint layer are Brach's Thin Mints (traditional, but not available in our area), Andes Mints, Peppermint Patties, or possibly any similar chocolate-covered mint candies. The mint flavor gradually permeates the chocolate cake, and this cake stores well at room temperature if covered to prevent drying. It is excellent right after baking, but I like it as leftover cake on the second and third day if I'm lucky sufficient to have any left! We have doubled the recipe and made this as a 4-layer cake, using mints between each layer, and my mom used to make it in two layers, both topped with mints, no frosting, although it looks prettier frosted. It's an easy, one-bowl cake for kids to make, and special sufficient to serve to guests. It can be made as a sheet cake, in that case, I'd top it with mints, and frost over the top of the mints for appearance.
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