Mint Chocolate Cake

1 (18.25 ounce) package chocolate cake mix

MINT FROSTING:
1/2 cup butter or margarine, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring

MINT CHOCOLATE TOPPING:
1 1/2 cups milk chocolate chips
6 tablespoons butter or margarine, softened
1/4 teaspoon peppermint extract

Prepare cake batter according to package directions. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.

Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a bowl, combine the mint frosting ingredients until smooth. Spread over COOLED cake. 

MAKE SURE THE CAKE IS FULLY COOLED BEFORE YOU PUT ON THE MINT FROSTING! AS YOU MAY NOTICE IN MY PICTURE ABOVE, I DID NOT WAIT FOR IT TO COOL COMPLETELY. :-)

For chocolate topping, in a microwave-safe bowl, melt chocolate chips and butter; stir in extract. Spread over frosting.

Refrigerate until set.

~ROBYN