CHOCOLATE MINT LAYER CAKE

1. 1/2 cup butter, softened
2. 1-3/4 cups sugar
3. 3 eggs
4. 4 squares (1 ounce each) unsweetened chocolate, melted and cooled
5. 1 teaspoon vanilla extract
6. 3/4 cup milk
7. 1/2 cup water
8. 1-3/4 cups all-purpose flour
9. 3/4 teaspoon baking soda
10. 1/2 teaspoon salt

FILLING:

1. 1 cup heavy whipping cream
2. 3 tablespoons confectioners’ sugar
3. 1/8 teaspoon peppermint extract
4. 3 to 4 drops green food coloring, optional

ICING:

1. 1 cup (6 ounces) semisweet chocolate chips
2. 1/4 cup butter
3. 1/3 cup evaporated milk
4. 1 teaspoon vanilla extract
5. 1-1/2 cups confectioners’ sugar

1. Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside. In a large mixing bowl,fluffy. Add the eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the milk and water. Combine flour, baking soda and salt; add to creamed mixture alternately with milk mixture.
2. 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.
3. For filling, in a small 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.
4. For icing, in a microwave-safe bowl, melt chips and butter; stir until smooth. Cool slightly.
5. Beat in evaporated milk and vanilla. Gradually beat in confectioners’ sugar. Frost and decorate cake. Chill 2 hours before slicing.