Minty Chocolate Snack Cake
Stock up on candies, such as chocolate-covered mint patties, in early November just after Halloween. The bargains are significant, and you can freeze the candies for up to 6 months.
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup light brown sugar
1/4 cup unsweetened cocoa powder
1 cup water
1/3 cup vegetable oil
1 tsp white vinegar
13 oz chocolate-covered mint patties
1/2 tsp vanilla extract
Preheat oven to 350°F. Combine flour, baking soda and salt in a medium bowl. Add brown sugar and cocoa powder; mix well. Add water, oil, vinegar and vanilla; mix well.
Pour batter into an ungreased 8 x 8-inch pan. Bake for about 35 minutes or until a toothpick inserted in center comes out clean
Arrange mint patties on top of cake. Return to oven until candies begin to melt, about 1 minute. Remove from oven.
Spread melted mint patties evenly over cake with a knife. Cool completely. Cut cake into small squares.
Large chocolate-covered mint patties can also be used in a pinch. Purchase 5 patties, then cut each one into small pieces. Arrange over cake and proceed as recipe directs.