Chocolate Mint Layer Cake

Ingredients

• 1/2 cup butter, softened
• 1-3/4 cups sugar
• 3 large eggs
• 4 ounces unsweetened chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup 2% milk
• 1/2 cup water
• 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 semisweet chocolate chips
• 1/4 cup butter, cubed
• 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 eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with milk and water, beating well after each addition.
• Pour into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center 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 layer.
• For icing, in a microwave, melt chips and butter; stir until smooth. Cool slightly. Beat in evaporated milk and vanilla. Gradually beat in confectioners' sugar until smooth. Frost and decorate cake. Chill 2 hours before slicing.

Nutrition Facts

1 piece: 532 calories, 27g fat (16g saturated fat), 115mg cholesterol, 333mg sodium, 71g carbohydrate (54g sugars, 2g fiber), 6g protein.