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Chocolate mint cake

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By Mary Alice Holt

 

Lisa Williams of Elizabethtown has sent in a recipe for Chocolate Mint Cake that will be great for the holidays. Lisa says the recipe is easily made, even by her young daughters, nine-year-old Waverly and seven-year-old Langley. The girls love to make this in their special Williams-Sonoma baking pan which makes the cake look like a cathedral. Topping it off with sprigs of fresh mint from their herb garden and a few chocolate drizzles is all it takes to make an appealing and delicious dessert. The only complaint comes from Lisa’s husband who says the cakes never seem to “reside” with the Williamses. This is a favorite of their friends, so they are always whipping one up for a sick friend or taking them to events. Lisa says she doesn’t profess to be a great cook, but the skills she has she attributes to “the best teacher in the world — Mrs. Nora Sweat — or Miss Valliancourt as she will always be to me!” Lisa was in Nora’s very first class when she taught at West Hardin High School. In fact, Nora encouraged Lisa to become a leader through Future Homemakers of America. Lisa says she will always treasure the kindness Nora bestowed upon her as a struggling teenager. Lisa says, “Throughout the years, ‘Miss Valliancourt’ has been the one we, her class members, still seek praise and approval from and glow when we get it!” Well said, Lisa!                            WILLIAMS GIRLS’ CHOCOLATE-MINT CAKE 1 package devil’s food cake mix ½ cup sugar 1 (4.4 oz) package Chocolate Mint Chip instant pudding mix 1 cup vegetable oil 4 large eggs 1 8-ounce container sour cream 1 teaspoon peppermint extract (be generous with this) Heavily grease (spray Pam) a 12-cup Bundt cake pan. Set aside.  Combine all ingredients in a large mixing bowl. Beat at low speed with an electric mixer just until combined. Beat at high speed 2 minutes. Pour batter into prepared bowl. Bake at 350 degrees for 50 minutes or until a long wooden pick inserted in center comes out clean. Cool pan on a wire rack for 15 minutes, then remove cake from pan and cool completely on wire rack. When cooled, place cake on serving plate. The Williams girls like to decorate by drizzling with swirls of Hershey’s chocolate syrup and fresh sprigs of mint from their herb garden. Or you may stir together powdered sugar and enough milk to make a glaze for drizzling and then sprinkle with crushed peppermint candies (nice look for holiday time). I just sprinkled on some confectioners’ sugar. At Christmas, I plan to melt some chocolate chips, drizzle the melted mixture on the cake then sprinkle on crushed peppermint candies The possibilities are endless!