Ingredients
1/2 cup butter, softened1-3/4 cups sugar3 large eggs4 ounces unsweetened chocolate, melted and cooled1 teaspoon vanilla extract1-3/4 cups all-purpose flour3/4 teaspoon baking soda1/2 teaspoon salt3/4 cup 2% milk1/2 cup waterFILLING:1 cup heavy whipping cream3 tablespoons confectioners’ sugar1/8 teaspoon peppermint extract3 to 4 drops green food coloring, optionalICING:1 cup semisweet chocolate chips1/4 cup butter, cubed1/3 cup evaporated milk1 teaspoon vanilla extract1-1/2 cups confectioners’ sugar
Preparation
Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with milk and water, beating well after each addition.
Pour into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners’ sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second layer.
For icing, in a microwave, melt chips and butter; stir until smooth. Cool slightly. Beat in evaporated milk and vanilla. Gradually beat in confectioners’ sugar until smooth. Frost and decorate cake. Chill 2 hours before slicing.
