8 oz All-purpose flour
1 ts Bicarbonate of soda
1/4 ts Salt
2 oz Cocoa powder
5 oz Butter; softened
10 oz Caster sugar
3 Eggs
2 ts Peppermint essence
8 oz (fl) Milk
CHOCOLATE-MINT GLAZE
3 oz Plain chocolate
2 oz Butter
1 ts Peppermint essence
From: Jon Randall Spellworks@patrol.i-way.co.uk
Date: Thu, 22 Aug 1996 21:00:51 +0100
Preheat oven to 180C/350F/4. Line 20 deep muffin or bun tin with paper
cases.
Sift together flour, bicarbonate of soda, salt and cocoa powder.
In another large bowl, using an electric mixer, beat the butter and sugar
until light and creamy, about 5 mins. Add eggs, 1 at a time, beating well
after each addition, then beat in the mint essence.
On low speed, beat in flour and cocoa mixture alternately with the milk
just until blended. Spoon into paper cases, filling each tin about 3/4
full.
Bake for 12-15 mins, until a fine skewer comes out clean; do not overbake.
Cool in the tins on a wire rack for 5 mins, remove the cakes to wire rack
to cool completely.
Meanwhile, prepare the glaze. In a saucepan over low heat, melt the
chocolate and butter, stirring until smooth. Remvoe from heat and stir in
mint essence. Cool until spreadable, then spread on top of each cake.
Mm-recipes Digest V3 #228
From the Meal
Yields
20 Servings