Chocolate Mint Cake

This was a hit! My sisters and brothers have been "begging" me to make it again!

Chocolate Mint Cake (Gluten-free, Dairy-free, Corn-free)
Adapted from Allrecipes.com

Cake:

• 3 cups gluten-free flour
• 2 cups sugar
• 1/3 cup baking cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk (or water, I used goat)
• 1 cup vegetable oil
• 1 cup water
• 1 teaspoon safe vanilla extract

Frosting and Filling:

Mint frosting

Chocolate glaze

1. In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water and vanilla. Beat until smooth, about 2 minutes. Pour into 2 round pans. Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.

2. Fill and frost the top with mint frosting, and lightly glaze with chocolate.

~ Hanunyah

Chocolate Peppermint Fudge

Another fudge I made for Thanksgiving. The recipe said to use 1/4 teaspoon of peppermint extract, but I used about 1 teaspoon, and the mint was perfect. So, I changed the recipe (pasted below) to our liking. Also, I only had Mint extract, so I used that instead of Peppermint.

I got the original recipe from - http://www.grouprecipes.com/112146/peppermint-fudge.html.

Chocolate Peppermint Fudge

• 1 2/3 cups granulated sugar
• 2/3 cup milk
• 2 Tbs. margarine
• ¼ tsp. salt
• 2 cups mini marshmallows
• 1 ½ cup semi-sweet chocolate chips
• ½ tsp. vanilla extract (optional)
• 1 tsp. peppermint extract
• ¼ cup crushed hard peppermint candy (optional)

• Line a 8-inch square baking pan with foil.
• In a medium saucepan combine sugar, milk, margarine, and salt. Bring to a full boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes (until soft ball stage). Remove from heat. Stir in marshmallows, chocolate chips, vanilla extract, and peppermint extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with the crushed peppermint candy, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Linked to Food on Friday @ Carole's Chatter