SUPER MOIST CHOCOLATE MINT CAKE
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Super Moist Chocolate Mint Cake

Frosting
2 (3-oz.) pkg. cream cheese, softened
1/2 cup margarine or butter, softened
1/2 teaspoon vanilla
1/2 teaspoon peppermint extract
6 cups powdered sugar
1/4 cup hot water
4 oz. semisweet chocolate, melted

Cake
1/4 cup margarine or butter, softened
3 eggs
2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup milk

Heat oven to 350F. Grease and flour two 9-inch round cake pans. In
large bowl, combine cream cheese, 1/2 cup margarine, vanilla and
peppermint extract; blend until smooth. Add powdered sugar
alternately with hot water, beating until smooth. Add chocolate;
blend well.

In another large bowl, combine 2 cups of the frosting mixture and
1/4 cup margarine; blend well. Beat in eggs 1 at a time, beating
well after each addition. Lightly spoon flour into measuring cup;
level off. Add flour, baking soda, salt and milk; beat until smooth.
Pour batter evenly into greased and floured pans.

Bake at 350F. for 30 to 40 minutes or until toothpick inserted in
center comes out clean. Cool 5 minutes; remove from pans. Cool 1
hour or until completely cooled.

To assemble cake, place 1 layer, top side down, on serving plate.
Spread with about 1/4 of frosting. Top with second layer, top side
up. Spread sides and top of cake with remaining frosting. Store in
refrigerator.

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