Peppermint Chocolate Cake

Ingredients:
1 cup water
5 peppermint tea bags (or use orange, raspberry, etc. if you prefer
those flavors)
3 oz unsweetened chocolate (either chips, or break squares into
pieces)
1/2 cup soft butter
2 cups sugar
2 eggs, separated
1 1/2 tsp baking soda
1 1/4 cup sour cream
2 cups flour
1 tsp baking powder
icing sugar to dust the top
Note: If you want to use a 8" square or round cake pan instead of a
bundt pan, cut the ingredients to 2/3 of the above.

Directions:
Preheat oven to 350 degrees.
Bring water to boil in a heavy saucepan, add tea bags, remove from heat and steep 5 minutes.
Remove tea bags, squeezing out the excess, and discard.
Return the tea to a boil.
Combine chocolate and butter in a large bowl and pour tea over the top. Whisk until melted.
Stir in sugar and egg yolks.
In a separate bowl mix baking soda and sour cream.
Alternately add flour and soda/sour cream mixtures to the chocolate mixture, mixing well.
In a separate bowl whip egg whites until stiff.
Fold egg whites into batter.
Grease and flour a bundt pan and pour in the batter.
Bake 40 minutes approx.
Sprinkle with icing sugar. (Or make an icing, or drizzle with liqueur.)
Serve with whipped cream or ice cream.

Thanks to Susan Lyons!