Saturday, March 23, 2013

Mint Honeycomb

I decided to make mint cake, finally bought the mint at the Asian market, because that's where it is cheapest, and then kinda forgot to make the cake.

On Thursday night I declared I needed cake and whipped up a double batch of mint cake.  I cooked it at 325 for 45 minutes.  I think it turned out better than it does in a bunt pan.  This cake shows off the honeycomb pan really well.

The honeycomb is disappearing quickly and there are only a few hexes left.


Nicole said...

Wow. That looks soooo cool. I don't like mint but that cake looks awesome.

k. said...

Nicole--the cake turned out really well, I think partly because I used half cake flour and because I barely sprayed the pan with oil. Ross said it popped right out.

You could substitute something else for the mint--or just leave it out. The cake has a nice buttery flavor.