Chocolate Mint Layer Cake

1/2 cup butter, softened

1-3/4 cup sugar

3 eggs

4 squares (1 oz each) unsweetened chocolate, melted and cooled

1 tsp. vanilla

3/4 cup milk

1/2 cup water

1-3/4 cups all-purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

FILLING:

1 cup whipping cream

3 Tbsp. confectioners' sugar

1/8 tsp. peppermint extract

3 to 4 drops green food coloring, optional

ICING:

1 cup (6 oz) semisweet chocolate chips

1/4 cup butter or margarine

1/3 cup evaporated milk

1 tsp. vanilla

1-1/2 cups confectioners' sugar

Line two greased 9" round baking pans with wax paper. Grease and flour the paper; set aside. In a mixing bowl, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla.

Combine milk and water. Combine the flour, baking soda and salt; add to creamed mixture alternately with milk mixture. Pour into prepared pans. Bake at 350 degrees for 24-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

For filling, in a mixing bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second cake.

For icing, in a microwave-safe mixing bowl, melt chips and butter; cool slightly. Beat in evaporated milk and vanilla. Gradually beat in confectioners' sugar. Frost and decorate cake. Chill 2 hours before slicing. Yield: 12 servings.

This recipe came from the December/January 2003 issue of Taste of Home, pg. 13.

I made this cake one Christmas. It was delicious! It tasted just like a giant Andes mint.