Instructions: Preheat oven to 350 degrees.

Sift dry ingredients together, add remaining ingredients and beat for 3 min. at high speed. Spray 2 9" round cake pans with pan spray, or grease and flour.Divide batter evenly between the two pans, and bake for 20-25 minutes, or until toothpick tests clean. Turn oven off and remove layers. Wait ten minutes, then remove one layer to cooling rack, and the other layer to a serving plate. Immediately top the layer on the plate with chocolate-covered mint candies, and return to oven for about 5 minutes to partially melt chocolate. Swirl the mints over the cake layer, and top with the second layer of cake. Cover cake with Chocolate Fudge or Fudge Frosting (in cookbook).

Cris says: This is our familys favorite cake for birthdays, or for any other cake-eating excuse!

NOTES : Cris says: Our family prefers Miracle Whip, but regular mayonnaise may be substituted. Good choices for the mint layer are Brachs Thin Mints (traditional, but not available in our area), Andes Mints, Peppermint Patties, or any similar chocolate-covered mint candies. The mint flavor gradually permeates the chocolate cake, and this cake stores well at room temperature if covered to prevent drying. It is excellent right after baking, but I like it as leftover cake on the second and third day if Im lucky enough to have any left! We have doubled the recipe and made this as a 4-layer cake, using mints between each layer, and my mom used to make it in two layers, both topped with mints, no frosting, although it looks prettier frosted. Its an easy, one-bowl cake for kids to make, and special enough to serve to guests. It can be made as a sheet cake, in which case, Id top it with mints, and frost over the top of the mints for appearance.

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