Cake Recipe:
1 box Chocolate Cake Mix
1 1/3 C Water
1/3 C Vegetable Oil
1 Tbsp Melted Butter
3 Eggs
1 C Chopped Andes Mint pieces (or the baking Andes chips)
Baking:
Preheat oven to 350° and grease and flour the bottom of a 9x13 pan
In a large bowl combine cake mix, water, oil, melted butter and eggs. Beat or 30 seconds on low then increase to high and beat for 2 minutes. Stir in 1 cup of the mint chips and pour into pan.
Bake for 28-34 minutes until cake springs back when lightly touched. Cool completely.
Frosting:
1 8 oz. Package Cream Cheese, softened
1/2 to 1 tsp Peppermint Extract
Pinch Salt
1/4 C Butter, softened
2 1/2 to 3 1/2 C Powdered Sugar
1/3 C Cream
2 Drops Green Food Coloring (if desired)
1/3 C Chopped Andes Mints
In a medium bowl beat cream cheese with extract, salt, butter and 1 cup powdered sugar. Add remaining powdered sugar alternately with cream until frosting is fluffy. Beat in food coloring.
Frost cake and top with 1/3 cup mint chips. Store covered at room temperature.
