Heavenly Light Chocolate Mint Cake

Heavenly Light Chocolate Mint Cake

Qty Ingredient
2/3 cupsall-purpose flour
1/4 teaspoonsmint extract
3/4 cupsconfectioners sugar
1 1/2 teaspoonscream of tarter
2 teaspoonsvanilla
12 egg whites
1/4 teaspoonssalt
1/3 cupscocoa
1 1/2 cupssugar, divided
1 tablespoonsmilk
Photo coming soon!

Directions:

  1. Sift together flour, ¾ cup of the sugar, cocoa, and salt. Set aside. In a large mixing bowl, beat egg whites with vanilla and cream of tarter at high speed until foamy. Add remaining sugar, 2 tbsp at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Sift about ¼ c. of the reserve flour mixture over egg whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture, ¼ c. at a time. Pour into ungreased 10x4-inch tube pan. Gently cut through batter with a metal spatula.
  2. Bake in preheated 400 degree F oven until top springs back when touched lightly with fingers, about 30 minutes. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 ½ hours. Loosen cake from pan with narrow spatula or knife and gently shake onto serving plate. Drizzle with creamy mint glaze.
  3. Creamy Mint Glaze - ¾ c. confectioners'' sugar
    ¼ tsp mint extract
    about 1 tbsp. milk
  4. Stir all ingredients together until well blended, using enough milk to make mixture of drizzle consistency.