Mint-Frosted Chocolate Cake

Ingredients
2 large eggs room temperature
112 cups water
1 cup canola oil
1 cup sour cream
2 tablespoons white vinegar
1 teaspoon vanilla extract
212 cups sugar
2 cups allpurpose flour
34 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
mint frosting
1 package 8 ounces cream cheese softened
12 cup butter softened
5 cups confectioners sugar
34 teaspoon mint extract
2 to 3 drops green food coloring
24 mint Andes candies chopped
chocolate glaze
8 ounces semisweet chocolate coarsely chopped
12 cup halfandhalf cream

2 tablespoons light corn syrup
Additional mint Andes candies chopped optional
Directions

 
Preheat oven to 350. Line bottoms of 3 greased 8in. round baking pans

 with parchment grease paper.
In a large bowl beat eggs water oil sour cream vinegar and vanilla until well blended. In another bowl whisk sugar flour cocoa baking soda and salt gradually beat into egg mixture.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean 3035 minutes. Cool in pans 10 minutes before removing to wire racks remove parchment. Cool completely.

In a large bowl beat cream cheese and butter until blended. Gradually beat in confectioners sugar until smooth. Beat in mint extract and food coloring.
Place 1 cake layer on a serving plate spread with 23 cup mint frosting. Sprinkle with half the mints. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate until set.
Place chocolate in a small bowl. In a small saucepan bring cream just to a boil. Pour over chocolate let stand 5 minutes. Stir with a whisk until smooth. Stir in corn syrup. Cool slightly stirring occasionally. Pour over cake and quickly spread to edges. If desired top with additional mints. Refrigerate until serving.
Nutrition Facts
1 piece 737 calories 37g fat 15g saturated fat 67mg cholesterol 419mg sodium 99g carbohydrate 81g sugars 2g fiber 6g protein.