Mint Chocolate Cake

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subject: Mint Chocolate Cake
from: Sherry
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Chocolate Mint Layer Cake Recipe

1 c Mint-Chocolate Chips; Nestles

1 1/4 c ;water, divided

2 1/4 c Flour; Unbleached

1 ts Salt

1 ts Baking Soda

1/2 ts Baking Powder

1 1/2 c Brown Sugar; Firmly Packed

1/2 c Butter, Softened

3 Eggs; Large

CHOCOLATE MINT FROSTING

1/2 c Mint-Chocolate Chips; Nestles

1/4 c Butter

1 ts Vanilla Extract

1/4 ts Salt

3 c Confectioners' Sugar

6 tb Milk

GARNISHES

Chocolate Leaves

Chocolate Curls

Chocolate Gratings

CAKE: Preheat oven to 375 degrees F. In a small saucepan, combine

mint-chocolate chips and 1/4 cup of water. Cook over medium heat,

stirring constantly, until chips are melted and mixture is smooth.

Cool 10 minutes. In medium bowl, combine flour, salt, baking soda,

and baking powder; set aside. In a large bowl, combine brown sugar

and butter; beat until creamy. Add eggs, 1 at a time, beating well

after each addition. Blend in chocolate mixture. Gradually beat in

flour mixture alternately with remaining 1 cup of water. Pour into 2

greased and floured 9-inch round baking pans. Bake at 375 degrees F.

for 25 to 30 minutes, or until cakes test done. Cool completely on

wire racks. Fill and frost with Chocolate Mint Frosting. Garnish as

desired.

CHOCOLATE-MINT FROSTING:

Combine over hot (not boiling)

water, the mint-chocolate chips and butter.

Stir until chips are melted and mixture is smooth. Stir in vanilla

extract and salt. Transfer to a large bowl. Gradually beat in the

confectioners' sugar alternately with milk; beat until smooth. (if

necessary add more milk until desired consistency is reached.)

GARNISHES: Use chocolate curls and grated chocolate on top of the

cake. Form a ring of grated chocolate pieces around the outside edge

and use the curls in the center. To make chocolate leaves, select

several small leaves, wash and dry them and paint one side of them

with melted chocolate. Chill until firm and peel the leaf off the

chilled chocolate. Use as garnish.

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Mint Chocolate Cake

1 (18.25-oz.) white or devil's food cake mix

1 tbl. mint extract

1 1/2 (15.5-oz.) containers Betty Crocker mint chocolate chip frosting

Andes Mints or any chocolate mint candies

1. Make cake batter according to package instructions, adding mint extract.

2. Pour into 3 (8-inch) cake pans that have been sprayed with nonstick cooking spray. Bake in a preheated 350-degree oven for 18-20 minutes. Cool in pans.

3. Frost generously between layers and on sides and top with mint chocolate chip frosting. Garnish with Andes Mints or any mint candies.