Mint Chocolate Chip Cake

Hypothetically...   If your husband is out of town it's okay to eat popcorn for dinner, right?


No worries.


I had a pizookie for dessert, so most of my important food groups are covered.


Also, me and the kids watched Netflix all day and left the fireplace on all day.  Sometimes being irresponsible feels so good.

If I was feeling awesome I would find some way of tying irresponsibility into this Mint Chocolate Chip cake, but frankly...  I have 95 episodes of Psych waiting for me, so I'm just going to lay this one on you.

I made this cake for my mom's birthday way back in January.  Serve with Mint Chocolate Chip ice cream.  Nummy!  If you like mint ice cream, you'll probably love this one.

To make this cake, I made a Devil's Food cake from a mix (follow the instructions on the back but replace the water with milk, and add 3 Tbsp dark cocoa powder), and I baked it in two 6 inch pans. (It usually takes about half an hour for 6 inch pans). Frost with the mint chocolate chip frosting below, and garnish with mini Tollhouse chocolate chips.

Mint Chocolate Chip Frosting

Recipe adapted from In Katrina's Kitchen

-2 cups unsalted butter
-1/2 tsp peppermint extract
-8 cups powdered sugar
-1/8 cup heavy cream (more or less to desired consistency)
-pinch of salt
-green food coloring (I used Americolor leaf green)

-1/2 cup chocolate chips, whirled in food processor a few times

Beat butter with an electric mixer until smooth and creamy.  Mix in peppermint extract.  Add powdered sugar, one cup at a time, until completely combined.  Add heavy cream and salt and mix until smooth, or until you've reached your desired consistency.  Add a drop of green food coloring.  Stir in chocolate chips.