---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Mint Layer Cake
  Categories: Cakes, Chocolate
       Yield: 8 servings
       1 c  Mint-chocolate chips;
   1 1/4 c  Water; divided
   2 1/4 c  Flour; unbleached
       1 ts Salt
       1 ts Baking soda
     1/2 ts Baking powder
   1 1/2 c  Brown sugar, packed
     1/2 c  Butter; softened
       3    Eggs; large
            Chocolate mint frosting:
     1/2 c  Mint-chocolate chips;
     1/4 c  Butter
       1 ts Vanilla extract
     1/4 ts Salt
       3 c  Confectioners' sugar
       6 tb Milk
            Chocolate leaves
            Chocolate curls
            Chocolate gratings
   CAKE: Preheat oven to 375 degrees F. In a small saucepan,
   combine mint-chocolate chips and 1/4 cup of water. Cook
   over medium heat, stirring constantly, until chips are
   melted and mixture is smooth. Cool 10 minutes. In medium
   bowl, combine flour, salt, baking soda, and baking powder;
   set aside.  In a large bowl, combine brown sugar and
   butter; beat until creamy. Add eggs, 1 at a time, beating
   well after each addition. Blend in chocolate mixture.
   Gradually beat in flour mixture alterantely with remaining
   1 cup of water. Pour into 2 greased and floured 9-inch
   round baking pans. Bake at 375 degrees F. for 25 to 30
   minutes, or until cakes test done. Coll completely on wire
   racks. Fill and frost with Chocolate Mint Frosting. Garnish
   as desired.
   CHOCOLATE-MINT FROSTING: Combine over hot (not boiling)
   water, the mint-chocolate chips and butter. Stir until
   chips are melted and mixture is smooth. Stir in vanilla
   extract and salt.  Transfer to a large bowl. Gradually beat
   in the confectioners' sugar alternately with milk; beat
   until smooth. (if necessary add more milk until desired
   consistency is reached.) GARNISHES: Use chocolate curls and
   grated chocolate on top of the cake. Form a ring of grated
   chocolate pieces around the outside edge and use the curls
   in the center. To make chocolate leaves, select several
   small leaves, wash and dry them and paint one side of them
   with melted chocolate.  Chill until firm and peel the leaf
   off the chilled chocolate.  Use as garnish.