Chocolate Mint Layer Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Mint Layer Cake
Categories: Cakes, Chocolate
Yield: 8 servings

1 c Mint-chocolate chips;
-nestles
1 1/4 c Water; divided
2 1/4 c Flour; unbleached
1 ts Salt
1 ts Baking soda
1/2 ts Baking powder
1 1/2 c Brown sugar, packed
1/2 c Butter; softened
3 Eggs; large
Chocolate mint frosting:
1/2 c Mint-chocolate chips;
-nestles
1/4 c Butter
1 ts Vanilla extract
1/4 ts Salt
3 c Confectioners' sugar
6 tb Milk
Garnishes:
Chocolate leaves
Chocolate curls
Chocolate gratings

CAKE: Preheat oven to 375 degrees F. 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 alterantely 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 cakes test done. Coll completely on wire
racks. Fill and frost with Chocolate Mint Frosting. Garnish
as desired.

CHOCOLATE-MINT FROSTING: Combine over hot (not boiling)
water, the mint-chocolate chips and butter. Stir until
chips are melted and mixture is smooth. Stir in vanilla
extract and salt. Transfer to a large bowl. Gradually beat
in the confectioners' sugar alternately with milk; beat
until smooth. (if necessary add more milk until desired
consistency is reached.) GARNISHES: Use chocolate curls and
grated chocolate on top of the cake. Form a ring of grated
chocolate pieces around the outside edge and use the curls
in the center. To make chocolate leaves, select several
small leaves, wash and dry them and paint one side of them
with melted chocolate. Chill until firm and peel the leaf
off the chilled chocolate. Use as garnish.

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