MINT CHOCOLATE CHIP CAKE

Cake: 2 cups white sugar 1 3/4 cup all purpose flour 1 cup unsweetened, Dutch process cocoa powder (I used Hershey Special Dark) 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 tsp vanilla extract 3/4 cup boiling water

Frosting: 2 sticks (1 cup) salted butter, slightly softened 1/3 cup heavy cream 2 tsp mint extract 1 tsp vanilla extract Drop or two of green food coloring 4 cups powdered sugar 2 oz semisweet chocolate, finely chopped

Preheat oven to 350. Grease and flour 2 eight or nine inch pans. In the bowl of a mixer, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until fully combined. Add eggs, milk, oil, and vanilla and beat on medium speed for 2 minutes. Scrape the sides of the bowl, then slowly stir in the boiling water. Pour batter evenly into prepared pans and bake for 30 -40 minutes, until tops of cakes spring back when you lightly touch in the center.

Remove cakes from oven. Allow to cool in pans for about 10 minutes, then remove to finish cooling on wire racks. Prepare frosting: In the bowl of a mixer, beat butter, cream, and both extracts on medium speed until smooth. With mixer speed on low, slowly add powdered sugar and mix until just combined.

Add food coloring and increase speed to medium high and beat for about minute, until frosting is light, smooth, and fluffy. If frosting is too thick, add another Tablespoon or two of cream and beat for 30 more seconds. Add chopped chocolate and mix on low until incorporated. Frost cooled cake.