Mint-Chocolate Cake

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For the Cake:
Egg Replacer equivalent of 2 eggs
1 cup soy milk
1/2 cup vegetable oil
2 tsp. vanilla
1 cup boiling water
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
1/2 cup fresh mint, chopped

• Preheat the oven to 350°F. Lightly grease a 13×9-inch cake pan.
• In a large bowl, combine the egg replacer, soy milk, oil, vanilla, and boiling water.
• In a separate bowl, combine the sugar, flour, cocoa, baking soda, and salt.
• Pour the dry ingredients into the wet and mix until smooth. Stir in the chopped mint.
• Pour into the cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

For the Frosting:
3 cups confectioners’ sugar
1/2 tsp. peppermint extract
1 Tbsp. minced fresh mint
1-3 Tbsp. soy milk
Mint leaves for garnish

• Mix the confectioners’ sugar, peppermint extract, mint, and enough of the soy milk to obtain a spreading consistency. Spread over the cooled cake and garish with the mint leaves.

Makes 8 to 10 servings

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