Chocolate Creme de Menthe Cake Recipe

Chocolate Crème de Menthe Cake (prep. time about 1 hr. Serves 8 or more depending on the size of the slice)

2 C. all purpose flour

1 1/2 C. granulated sugar

3/4 C. good cocoa powder

2 tsp. baking powder

1 1/2 tsp. baking soda

pinch salt

1/2 C. vegetable oil

3/4 C. milk

1/4 C. Crème de Menthe

2 eggs

1 C. hot water

Preheat oven to 350. Grease 2 round cake pans and dust with cocoa powder (dusting with flour would result in the edges and bottom of the cakes to have white residue when turned out that would have to be brushed off before icing. Cocoa powder serves the same non-stick purpose without the white residue.)

Combine dry ingredients.  Beat eggs and stir in oil, and milk.  Pour into the dry ingredients and mix in the Crème de menthe and hot water until all ingredients are combined, but don't over-mix.

Divide the batter between the 2 pans and bake until a toothpick inserted in the center comes out clean, about a half hour to 45 minutes. Cool slightly and turn out onto a cooling rack.  Brush any crumbs away with a paper towel and continue to cool.

While cooling, mix up a basic butter cream frosting and add about 3 Tb. cocoa powder if you want chocolate frosting.

Once cakes are fully cooled, transfer bottom cake to a plate.  Spread a good layer of frosting on top. Place second cake on top. Drop remaining icing on the top. Spread evenly, taking plenty to the sides to spread in a smooth motion all the way around.  An offset spatula is the ideal tool over a regular knife for spreading frosting.

You can leave out the Crème de Menthe if you want and replace with a Tb. of vanilla extract.

Thanks to Down to Earth Whole Foods, Grant Ave., Endicott for helping us to bring you Foodie Fridays. They have great organic food items, skin care products, raw honey, supplements and sound advice!