MintChocoCake!!!

You need:

1/2 cup boiling water

1 cup all-purpose flour

3/4 cup cocoa powder

1 1/2 teaspoon salt

4 large eggs, separated

1 1/4 cps sugar

1/4 cup canola oil

2 teaspoons peppermint extract

1 teaspoon vanilla extract

Andes Crème de Menthe, grated

Directions:
Preheat oven to 350 degrees. Grease two 9″ cake pans.

Put the peppermint extract in a large bowl with the boiling water. Set aside.

Combine flour, cocoa, baking powder, and salt.

In a separate bowl, beat egg whites to stiff peaks.

Add the yolks, sugar, oil, and vanilla extract to the peppermint water and beat until creamy and bubbly.

By hand, fold the egg whites into the batter gently but thoroughly.

Spoon the batter into the prepared pans and let it settle for a few seconds. Bake until a toothpick inserted in the center comes out clean, about 20 minutes.

Cool for at least 10 minutes before carefully inverting onto racks.

Cool completely before frosting with fluffy mint frosting.

Garnish with grated Andes Crème de Menthe.