1/2 c butter
1 3/4 c sugar
2 eggs
1 tsp vanilla
1/8 tsp mint extract (optional) I've never added it
2 c unsifted flour
3/4 c cocoa
1 1/4 tsp baking soda
1/2 tsp sale
1 1/3 c water
Cream softened butter with sugar until light and fluffy.
Add the eggs, vanilla and mint. Beat for 1 minute at medium speed.
Combine flour, cocoa, baking soda and salt, then add alternately with the water to creamed mixture. Pour batter into greased and floured 9-inch cake pans. Bake in preheated 350 oven for 30-35 min. Cool the cake in pans for 10 minutes then remove. Cool completely. It's easier to frost if you freeze them first.
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