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Chocolate Mint Cake

Desserts, Low Phosphorus, High Potassium, High Protein, Low Sodium


Based on 48 (3x3 1/4 inch) servings per recipe.

  • 4 cup All purpose Flour (Unsifted)
  • 4 cup Sugar
  • 2 tablespoons Baking Powder (Low Sodium)
  • 1 cup Margarine (Unsalted)
  • 3 cup Skim Milk
  • 6 Eggs
  • 1 teaspoon Peppermint Extract
  • 8 ounces Chocolate (Unsweetened)


  1. Grease and flour a 18 X 26 X 2 inch pan.
  2. Sift sugar and baking powder.
  3. Beat margarine until creamy, beat in dry ingredients.
  4. Beat in milk until mixture is smooth, continue to beat for 2 min at medium speed.
  5. Add eggs and extract and beat 1 min longer.
  6. Gently fold in chocloate mixture.
  7. Prepare into sheet pan.
  8. Bake in 350 degree oven for 25 mins until edges begin to pull away from pan and wooden toothpick inserted in center and comes out clean.
  9. Cool Slightly.

About This Recipe

Cool mint paired with chocolate are popluar flavors in this rich cake.

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