Name: Chocolate Mint Layer Cake
Ingredients: 1 c Mint-Chocolate Chips;Nestles; 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; Firmly Packed; 1/2 c Butter, Softened; 3 Eggs; Large; 1/2 c Mint-Chocolate Chips;Nestles; 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

So deeply planted are the roots of human corruption, that even after we are born again, renewed, “washed, sanctified, justified,” and made living members of Christ, these roots remain alive in the bottom of our hearts, and, like the leprosy in the walls of the house, we never get rid of them until the earthly house of this tabernacle is dissolved. Sin, no doubt, in the believer’s heart, has no longer dominion. It is checked, controlled, mortified, and crucified by the expulsive power of the new principle of grace. The life of a believer is a life of victory, and not of failure. But the very struggles which go on within his bosom, the fight that he finds it needful to fight daily, the watchful jealousy which he is obliged to exercise over his inner man, the contest between the flesh and the spirit, the inward “groanings” which no one knows but he who has experienced them - all, all testify to the same great truth, all show the enormous power and vitality of sin. Mighty indeed must that foe be who even when crucified is still alive!

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Chocolate, Cakes, Desserts	8	Servings

INGREDIENTS

1	c	Mint-Chocolate Chips;Nestles
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; Firmly Packed
1/2	c	Butter, Softened
3		Eggs; Large
1/2	c	Mint-Chocolate Chips;Nestles
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

INSTRUCTIONS

CHOCOLATE MINT FROSTING
GARNISHES
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 nd 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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