Andes Mint Cake

What you need:

For the chocolate cake:

• 1 box devil's food cake mix
• 3 eggs
• 1/2 cup vegetable oil
• 3/4 cup buttermilk
• 3/4 cup sour cream
• 2 tsp. vanilla extract

For the mint filling:

• 1 1/4 cups unsalted butter, softened
• 1 1/2 tsp. peppermint extract
• 4 to 5 cups powdered sugar
• Green food coloring, if desired

For the chocolate mint buttercream frosting:

• 1 1/4 cups unsalted butter, softened
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp. peppermint extract
• 2 Tbsp. milk
• 3 to 4 cups powdered sugar

For the chocolate ganache:

• 3/4 cup chocolate chips
• 1/2 cup heavy cream
• Andes mints for decoration

Directions:

1. Prepare two or three 8-inch cake panswith parchment paper and nonstick spray.
2. Sift the cake mix into a smaller bowl and set aside.
3. Then in a large bowl, whisk together eggs, oil, buttermilk, sour cream, and vanilla until smooth. Stir in cake mix. Do not overmix.
4. Pour batter equally into three pans and spread evenly with a spatula.
5. Bake in a preheated 350 degree oven for 20 to 25 minutes for two pans OR 17 to 22 minutes for three pans. Cakes are done when a cake tester inserted comes out clean.
6. Let cool on a wire rack. While the cakes cool, prepare your mint filling, chocolate mint buttercream, and chocolate ganache.
7. Prepare mint filling by beating butter for 2 minutes. Then add peppermint and milk and beat until combined. Add powdered sugar slowly until it reaches the desired consistency. Add a few drops of green food coloring for desired color.
8. Prepare the chocolate mint buttercream by beating butter for 2 minutes. Then add cocoa powder, peppermint, and milk and beat until combined. Add powdered sugar slowly until it reaches the desired consistency.
9. Prepare the chocolate ganache by pouring chocolate chips and heavy cream into a microwave proof bowl. Heat for 30 seconds and then stir. Microwave for 10 second increments until mixture is completely melted and smooth.
10. To assemble the cake: place a layer of chocolate cake down and top with mint filling (if using three layers, repeat the chocolate cake and mint filling). Top with remaining layer of chocolate cake. Frost with chocolate mint buttercream.
11. Place Andes mints all the way around the bottom. Then chop the remainder and set aside.
12. Pour chocolate ganache over the top and let it drip down the sides. Top with chopped Andes mints.

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