Friday, 18 June 2010

Mint Choc Chip Cake

Perfect for summer!

6 oz butter/marg
6 oz sugar
3 eggs
8 oz self-raising flour
8 oz chocolate chips (or chipped chocolate)
a little milk
two teaspoons of peppermint extract
green food colouring

cocoa powder
icing sugar

Line and grease a fairly deep 7 or 8 inch tin. Cream butter and sugar. Add eggs, fold in flour and add chocolate chips. Add a little milk to make it slightly less stiff (but it needs to be fairly stiff or the choc chips will sink). Add 2 teaspoons of peppermint extract, and some green colouring if you like your cake to be the right colour.

Bake at 160-180 depending on your oven, for about 1hour 15.

When the cake is cool, mix up some chocolate butter icing (butter, cocoa and icing sugar) and spread it over the cake. Or use whatever your favourite choc icing is. Yummy.
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