This one is totally for my husband and son.  They LOVE mint chocolate chip ice cream, Andes candies, after dinner mints, Thin Mint cookies, and anything else that’s chocolatey and minty.  As my husband said, “I’m gonna love it and hug it and make it my very own!”

Cake

2 sticks butter-softened

2 c. sugar

4 eggs

1 pkt instant coffee or 1 tsp instant coffee granules

2 c. all purpose flour

1 c. Special Dark Cocoa Powder

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1 1/8 c. milk

In a mixing bowl, cream butter, sugar, and coffee.  Add eggs one at a time beating well after each addition. In a separate bowl, sift together dry ingredients.  Add dry ingredients to mixer alternately with milk.  After all ingredients have been incorporated, mix on high for 2 minutes. Pour into 2 greased and floured pans.  Bake at 350 degrees for 30 minutes or until done in center.  Allow to cool.  Split each layer (4 layers total), fill, and decorate.

Mint Filling

1 stick butter-softened

1 c. shortening

1 ½ tsp mint extract

1 lb. powdered sugar

2-4 TBSP half & half

1 c. chopped Andes Candies

In a mixing bowl, beat butter, shortening, and mint extract until smooth.  Add half of powdered sugar and beat until smooth.  Add remaining half of powdered sugar and continue beating.  Add half & half in small amounts until desired consistency is reached.  Add a couple drops of green food coloring.  Turn mixer on high and allow it to whip for 5 minutes.  Remove from mixer.  Divide and fill between layer.  As you spread mint filling, sprinkle with chopped candies before adding the next cake layer.

Chocolate Buttercream

2 sticks butter-softened

2 c. shortening

½ tsp salt

1 tsp vanilla extract

5 oz. dark chocolate

2 lbs. powdered sugar

4-6 TBSP half & half

In a mixer, cream butter, shortening, salt, and vanilla extract.  Meanwhile,  melt dark chocolate in the microwave.  Add melted chocolate to the butter mixture and beat until completely incorporated.  Add half of powdered sugar and beat until smooth.  Add remaining powdered sugar and beat until smooth.  Add liquid as needed to reach desired consistency.  When desired consistency is reached, turn mixer to high and whip for 5 minutes.  Remove from mixer and frost top and sides of cake.

Decoration

Dark Chocolate Drizzle

Dark Chocolate Curls

Chopped Andes Candies