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Christian Vegetarian Association Presents:
Take Heart!

Mint Chocolate Cake

Makes 1 9X13-inch cake

For the cake

2 1/4 cups flour

4 1/2 tablespoons cocoa powder

1 1/2 cups sugar

1/2 cup vegetable oil

1 1/2 teaspoons baking soda

1 1/2 tablespoons white vinegar

1 1/2 teaspoons vanilla extract

1 1/2 cups cold water

- Preheat the oven to 350°F.

- Lightly oil a 9- × 13-inch nonstick baking pan.

- Combine and mix the dry ingredients until blended well. Add the wet ingredients and stir quickly. - Once smooth, pour the batter into the pan and bake for 25 to 30 minutes. (Note: As each oven is different, after 20 minutes, check the cake by inserting a fork or knife into it. If the utensil comes out clean, it’s done!)

- Let the cake cool completely before frosting with icing (recipe below).

For the icing

1 12-ounce bag dairy-free chocolate chips

1/4 cup soy or rice milk

1 tablespoon peppermint extract

- Melt the chips in a saucepan over very low heat. Add the vegan milk and peppermint extract.

- Stir continuously, adding more vegan milk or mint extract, until reaching the desired consistency and taste.

- Let icing cool completely before frosting the cake.

Your question and comments are welcome

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