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1
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.
