Chocolate Mint Layer Cake Recipe

1/2 cup butter, softened
1 3/4 cups sugar
3 eggs
4 squares unsweetened chocolate, melted and cooled
1 tsp. vanilla
3/4 cup milk
1/2 cup water
1 3/4 cups flour
3/4 tsp. baking soda
1/2 tsp. salt

FILLING:

1 cup heavy whipping cream
3 T. powdered sugar
1/8 tsp. peppermint extract
3-4 drops green food coloring, optional

ICING:

1 cup (6 oz.) semisweet chocolate chips
1/4 cup butter
1/3 cup evaporated milk
1 tsp. vanilla
1 1/2 cups powdered sugar

Line 2 greased 9" round baking pans with waxed paper. Grease and flour the paper, set aside. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine milk and water. Combine 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 mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and peppermint 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 nd butter, stir until smooth. Cool slightly. Beat in evaporated milk and vanilla. Gradually beat in powdered sugar. Frost and decorate cake. Chill 2 hours before slicing.

Yield:
12 servings


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I found this recipe on a blog this morning and failed to write down where I saw it. I apologize profusely to the original poster for not crediting you!