Chocolate Mint Layer Cake Recipe

Ingredients

• 1/2 cup butter, softened
• 1-3/4 cups sugar
• 3 eggs
• 4 ounces unsweetened chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 1/2 cup water
• 1-3/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 
  FILLING:
• 1 cup heavy whipping cream
• 3 tablespoons confectioners' sugar
• 1/8 teaspoon peppermint extract
• 3 to 4 drops green food coloring, optional
• 
  ICING:
• 1 cup (6 ounces) semisweet chocolate chips
• 1/4 cup butter
• 1/3 cup evaporated milk
• 1 teaspoon vanilla extract
• 1-1/2 cups confectioners' sugar

Directions

• Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside. In a large bowl, cream the butter and sugar until light and fluffy. 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° 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 small 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 bowl, melt chips and butter; stir until smooth. 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.

Chocolate Mint Layer Cake published in Taste of Home December/January 2003, p13