Chocolate Mint Cake

Ingredients
•1/2 cup butter, softened
•1-3/4 cups sugar
•3 eggs
•4 ounces unsweetened chocolate, melted and cooled
•1 teaspoon vanilla extract
•3/4 cup 2% milk
•1/2 cup water
•1-3/4 cups all-purpose flour
•3/4 teaspoon baking soda
•1/2 teaspoon salt
•FILLING:
•1 cup heavy whipping cream
•3 tablespoons confectioners' sugar
•1/8 teaspoon peppermint extract
•3 to 4 drops green food coloring, optional
•ICING:
•1 cup (6 ounces) semisweet chocolate chips
•1/4 cup butter, cubed
•1/3 cup evaporated milk
•1 teaspoon vanilla extract
•1-1/2 cups confectioners' sugar

Directions
•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. Beat in eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine milk and water. Combine the flour, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition.
• Pour into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick inserted near 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-safe bowl, 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. Yield: 12 servings.