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Chocolate Mint Cake
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1 cup Mint-Chocolate Chips
1-1/4 cups water, divided
2-1/4 cups flour
1 tsp. salt
1 tsp. baking Soda
1/2 tsp. baking Powder
1-1/2 cup brown Sugar
1/2 cup butter, Softened
3 large eggs
CHOCOLATE MINT FROSTING:
1/2 cup Mint-Chocolate Chips
1/4 cup butter
1 tsp. vanilla Extract
1/4 tsp. salt
3 cups powdered Sugar
6 tbl. milk
Preheat oven to 375 degrees.
In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes.
In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup of water. Pour into 2 greased and floured 9-inch round baking pans. Bake at 375 degrees F. for 25 to 30 minutes, or until cake tests done. Cool completely on wire racks. Fill and frost with Chocolate Mint Frosting.
CHOCOLATE MINT FROSTING:
Combine the mint-chocolate chips and butter, melt in microwave oven. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.)
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