Ingredients
2 large eggs, room temperature1-1/2 cups water1 cup canola oil1 cup sour cream2 tablespoons white vinegar1 teaspoon vanilla extract2-1/2 cups sugar2 cups all-purpose flour3/4 cup baking cocoa2 teaspoons baking soda1 teaspoon saltMINT FROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened5 cups confectioners’ sugar3/4 teaspoon mint extract2 to 3 drops green food coloring24 mint Andes candies, choppedCHOCOLATE GLAZE:8 ounces semisweet chocolate, coarsely chopped1/2 cup half-and-half cream2 tablespoons light corn syrupAdditional mint Andes candies, chopped, optional
Preparation
Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; 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 parchment. 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 1 cake layer on a serving plate; spread with 2/3 cup mint frosting. Sprinkle with half 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.
