Mint Chocolate Layer Cake

I like mint and I like it more in the winter--maybe it's the impeding arrival of candy canes. I particularly like chocolate and mint combinations and this cake is really a winner in that department. You use mint extract to infuse the mint flavor into the chocolate chips overnight because you really can't find mint chocolate chips anymore. If you can find those instead, go right ahead and use them--save yourself a step.

for cake:
2/3 of a 12-ounce package of chocolate chips
¼ teaspoon peppermint extract
1 ¼ cups water, divided
2 ¼ cups flour
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 ½ cups packed brown sugar
1/2 cup butter
3 tablespoons vegetable oil
3 eggs

Put the entire 10-ounce bag of chocolate chips and the mint extract in a large freezer Ziploc bag and leave it overnight. (You'll need 2/3 of the chips for the cake and 1/3 of the chips for the frosting).

In a glass microwaveable dish, melt 2/3 of the chips with ¼ cup water on medium power, stirring regularly until chips are melted and mixture is smooth. Set aside.

Combine dry ingredients and set aside. Mix brown sugar, butter and vegetable oil until creamy. Add eggs then blend in chocolate mix gradually. Add the dry ingredients alternately with remaining 1 cup water. Pour into two round 9-inch greased and floured baking pans and bake at 350 for 25 minutes.

for mint frosting:
¼ cup butter
¼ teaspoon salt
1 teaspoon vanilla
6 tablespoons milk
3 cups powdered sugar
1/3 of a 12-ounce package of chocolate chips
2 cups cool whip topping

Melt the remaining 1/3 package of chocolate chips and the butter in a microwave-safe dish on medium power, stirring regularly until both are melted and smoothly combined. Add salt and vanilla. Add powdered sugar alternately with milk and stir well as you go until the desired consistency is reached. Blend in cool whip. Use to frost the two rounds of cake.

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