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I recently had a call regarding leaving meat in the microwave overnight and whether you can still eat it. Unfortunately, the answer is no. The microwave provides a warm environment for bacteria to grow and even though it may smell okay, you don’t actually know what bacteria has grown.
I understand that most of us grew up with our big family dinners and Thanksgiving meals, just throwing a tablecloth over the leftovers until we want to eat again. With the proliferation of antibiotic use of the past, we are no longer as resistant to the bacterias, plus they have become very resistant themselves and thrive more than ever. So just be careful with your food and do not let it set out more than two hours and always refrigerate it. That old adage, “if in doubt, throw it out” is a very good thing to live by. I have done this too, so don’t feel bad when you forget to put food away.
What do you do with a half used package of candy that keeps staring you in the face? I hosted the Caby Froman Club meeting the first of October, so I had leftover goodies, particularly York mints. I am certainly my father’s daughter, because like him, I love anything minty. They are so refreshing.
So, I looked at the remaining mints, then I looked at a cake mix I had setting on my pantry shelf, and suddenly came up with a bright idea. I also had an old frosting recipe that I knew would be perfect on the cake. I came up with the idea for the cake, but my friend Mary came up with the name for it after I had given her a few pieces to try. We both really liked the light minty taste of the cake, especially with this frosting. I give you:
Chocolate Mint Delight
1 box devil’s food cake mix (I only use Duncan Hines or Betty Crocker)
4 large or 10 small York mints, chopped (not fine)
1 cup dark chocolate chips
Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with cooking spray. Prepare cake mix according to package directions; stir in chopped mints and chocolate chips, do not beat. Bake in 350 degree oven for about 30-35 minutes or until toothpick placed in center of cake comes out clean. Remove from oven and cool on wire rack until completely cool. You don’t even want the bottom of the pan warm.
While cake is baking prepare frosting .
2 1/2 tbsp. flour
1/2 cup butter
1/2 cup milk
1/2 cup granulated sugar
Blend flour and milk in saucepan and cook until very thick on medium heat. Set aside until cold or you can refrigerate it. Once completely cold, then cream butter and sugar and beat in the cold mixture using your mixer, until frosting is fluffy. Spread over cake.
1/2 cup butter
2 tbsp. cocoa (you may use either dark cocoa or regular cocoa, but for this cake I used the dark cocoa)
1 cup granulated sugar
1/4 cup milk
2 tbsp. white corn syrup
Combine all ingredients in saucepan and cook to fast boil. Once it comes to a boil, cook only one minute, stirring constantly. Add 1 tsp. vanilla and beat until thick. Pour over first frosting. Serve cold. I usually keep any cake with this frosting in the refrigerator.
Tip: The mints and chocolate chips will melt in the cake and give a gooey, crunchy feeling to the bottom of the cake. Mmm!
Lonnie Sundermeyer is a retired professional caterer residing in Ghent, Ky.