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Chocolate Mint Layer Cake
1/2 cup butter, softened
1-3/4 cups sugar
3 eggs
4 squares (1 ounce each) 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 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 or margarine
1/3 cup evaporated milk
1 teaspoon vanilla extract
1-1/2 cups confectioners' sugar
Line two greased 9-in. round baking pans with waxed 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. Makes 12 servings.
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