Chocolate Mint Layer Cake

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   CAKE:

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   Preheat oven to 375 degrees F.

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   In a small saucepan, combine mint-chocolate chips and 1/4 cup of water.

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   Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth.

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   Cool 10 minutes.

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   In medium bowl, combine flour, salt, baking soda, and baking powder; set aside.

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   In a large bowl, combine brown sugar and butter; beat until creamy.

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   Add eggs, 1 at a time, beating well after each addition.

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   Blend in chocolate mixture.

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    Gradually beat in flour mixture alterantely with remaining 1 cup of water.

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    Pour into 2 greased and floured 9-inch round baking pans.

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    Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done.

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    Coll completely on wire racks.

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    Fill nd frost with Chocolate Mint Frosting.

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    Garnish as desired.

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    CHOCOLATE-MINT FROSTING:

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    Combine over hot (not boiling) water, the mint-chocolate chips and butter.

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    Stir until chips are melted and mixture is smooth.

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    Stir in vanilla extract and salt.

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    Transfer to a large bowl.

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    Gradually beat in the confectioners' sugar alternately with milk; beat until smooth.

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    (if necessary add more milk until desired consistency is reached.)

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    GARNISHES:

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    Use chocolate curls and grated chocolate on top of the cake.

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    Form a ring of grated chocolate pieces around the outside edge and use the curls in the center.

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    To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate.

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    Chill until firm and peel the leaf off the chilled chocolate.

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    Use as garnish.

* Per serving · 4 servings · Values may vary.