Quick Mint Chocolate Cake

Aaron is teaches drawing classes to a couple of young girls each week and I like to have a little something different for their break at the halfway mark. This is something I have been making for many years and I do not remember where I found it. However, it is made in the pan you bake it in and the results are always wonderful so I thought I would share it with you.

In an eight inch spring-form pan, sift 1 1/2 cups flour, 1 cup sugar, 3 Tablespoons cocoa, 1 teaspoon baking soda. With an index finger, make three holes in the dry ingredients.
Pour 5 Tablespoons melted butter, into one hole. 1 Tablespoon white vinegar in another hole and 1 teaspoon pure mint extract into the last hole. Pour 1 cup cold water over all and mix with a fork to moisten all the ingredients.

OPTIONAL: you can toss in a half cup of chopped nuts of your choice or finely chop half a cup of nuts to decorate the sides of the cake after it comes out of the oven.
Bake at 375 deg. F for 30-40 minutes until cake tests done. Remove from oven and top immediately with 1 cup of semi-sweet or whatever you prefer, chocolate chips and return to oven for 2-3 minutes longer.

Remove from oven, loosen sides of cake with spatula, release cake from ring of pan, and spread melted chocolate chips over top and down sides of cake.

At this point, if you didn't toss the nuts into the batter you can spread them around the sides of the cake for a very attractive presentation.

Tastes best warm. Enjoy!