Andes Fudge Cake
Ingredients:
For Cake:
2 squares semi sweet chocolate
1 stick butter
1 cup sugar
2 eggs
½ cup flour
¼ t. mint extract
For Frosting:
2 T. butter
1 t. milk
1 cup powdered sugar
¾ t. mint extract
6-8 drop green food coloring
12 Andes mints, chopped
Instructions:
Preheat oven to 350 degrees. Prepare cake by melting chocolate and butter over medium heat until incorporated; allow to cool before adding to remaining ingredients. In a large bowl, whisk together eggs and sugar until creamy. Slowly add cooled chocolate mix to eggs. Gently stir in flour and mint extract. Spread into a 9x9 greased pan and bake for 25 minutes. Allow cake to cool 5 minutes before frosting.
Prepare Frosting while cake cools:
Cream butter and sugar together in a mixing bowl until smooth. Add milk, mint extract and food coloring. Mix until smooth and spreadable- add additional milk if frosting is too thick. Spread frosting on top of cake and sprinkle with chopped candy. Serve with a tall glass of milk!
