CAKES: KAF Chocolate Mint Cake from May 2003 catlg.

Cake:

1 3/4 cups sugar
2 1/4 cups KA unbleached AP flour
2 tbsps. instant clearjel or cornstarch
3/4 cup double dutch dark cocoa or dutch-process cocoa
1/4 cup buttermilk powder
2 tsps. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
3/4 cup water
1/2 cup veg. oil
2 tsps. vanilla extract
1 cup boiling water

Filling:

Use our snack cake filling mix prepared according to package directions or your favorite homemade cream filling

Glaze:

Use our Dark & Decadent Hot Fudge Sauce, prepared according to package directions, including bringing the mixture to a boil or your favorite homemade chocolate glaze

Garnish:

2 to 3 tbsps. crushed peppermint candies OR 10 chocolate-mint type cookies, some crushed and some broken into pieces

Cake: In a large bowl, stir together the sugar, flour, clearjel or cornstarch, cocoa, buttermilk powder, baking powder, baking soda, and salt. Add the eggs, 3/4 cup water, the oil and the vanilla; beat on medium speed for 2 minutes. Stir in the boiling water; the batter will be thin. Pour the batter into two greased and floured 9-inch round cake pans.

Bake the cakes in a preheated 350 degree F oven for 30-35 minutes, or until a cake tester inserted into the center comes out clean. Cool the cakes for 10 minutes, then turn them out of the pans to cool completely on a rack.

Assembly: Place one layer of cake on a serving platter. Spread with the filling. Top with the remaining layer.

Pour the glaze very slowly over the top of the cake. If the mixture is thin and runs off, let it cool longer. Sprinkle the top with the cookies or crushed mint candies.

Yield: 16 servings