Mint-Frosted Chocolate Cake

[nverland]

Mint-Frosted Chocolate Cake
Total Time Prep: 25 min. + chilling Bake: 30 min. + cooling Makes 16 servings

Ingredients

2 large eggs, room temperature
1-1/2 cups water
1 cup canola oil
1 cup sour cream
2 tablespoons white vinegar
1 teaspoon vanilla extract
2-1/2 cups sugar
2 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt

MINT FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
5 cups confectioners' sugar
3/4 teaspoon mint extract
2 to 3 drops green food coloring
24 mint Andes candies, chopped

CHOCOLATE GLAZE:
8 ounces semisweet chocolate, coarsely chopped
1/2 cup half-and-half cream
2 tablespoons light corn syrup
Additional mint Andes candies, chopped, optional

Directions

Preheat oven to 350°. Line bottom of three greased 8-in. round baking pans with parchment paper; grease paper.
In a large bowl, beat eggs, water, oil, sour cream, vinegar, and vanilla until well blended. In another bowl, whisk sugar, flour, cocoa, baking soda and salt; gradually beat into egg mixture.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
In a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar until smooth. Beat in mint extract and food coloring.
Place one cake layer on a serving plate; spread with 2/3 cup mint frosting. Sprinkle with half of the mints. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate until set.
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in corn syrup. Cool slightly, stirring occasionally. Pour over cake and quickly spread to edges. If desired, top with additional mints. Refrigerate until serving.