MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mint Chip Sheet Cake
 Categories: Cakes
      Yield: 16 Servings
 
MMMMM------------------------FOR THE CAKE-----------------------------
  1 3/4 c  AP flour
      2 c  Granulated sugar
    3/4 c  Unsweetened cocoa powder
      2 ts Baking soda
      1 ts Baking powder
      1 ts Salt
      1 c  Milk
    1/2 c  Vegetable oil
      2 lg Eggs
      1 ts Vanilla extract; (optional)
      1 c  Water; hot

MMMMM----------------------FOR THE FROSTING---------------------------
    1/2 c  Unsalted butter; room
           -temperature
      3 c  Powdered sugar
    1/2 c  Heavy whipping cream
    1/2 ts Peppermint extract
      2 dr Green food coloring
    1/4 c  Dark chocolate; finely
           -chopped; semisweet or
           -bittersweet
 
  My Mint Chocolate Chip Sheet Cake is a moist chocolate cake recipe
  topped with an amazing mint chip frosting.
  
  For The Cake:
  
  Preheat oven to 350°F and butter a 9x13" baking pan. If you like you
  can line the pan with a parchment sling which makes it easy to remove
  the cake for frosting and cutting.
  
  Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and
  salt in a large mixing bowl.
  
  In a separate bowl, whisk together the milk, oil, eggs, and vanilla.
  Add to the dry ingredients and whisk together. Then add the hot
  water, and mix until everything is combined, making sure to scrape
  the sides and bottom of the bowl so no dry bits of flour remain. The
  batter will be fairly thin.
  
  Pour the batter into your prepared baking pan and bake for 35
  minutes. A toothpick inserted into the center should come out without
  wet batter clinging to it.
  
  Allow the cake to cool fully before frosting.
  
  For The Frosting:
  
  In a stand mixer with a paddle attachment, cream the butter on medium
  speed until very smooth. Add the powdered sugar 1 c at a time, and
  continue to beat until smooth. Slowly add the cream, while the mixer
  is running on medium speed, and allow it to incorporate. Add the
  peppermint extract and food coloring, and mix until everything is
  smooth and there are no streaks of food coloring left. If your
  frosting seems to soft or too stiff for your liking, feel free to
  adjust it by adding either a little more cream to make it softer or a
  little more powdered sugar to make it stiffer. Finally, fold in the
  chopped chocolate.
  
  Spread the frosting on the cooled cake and use the back of a spoon to
  make pretty swirls.
  
  Notes:
  
  You can make the cake a day in advance before frosting if you like.
  Just make sure to allow it to cool at room temperature and then store
  in the fridge overnight. I like to bring it back to room temp to
  frost and serve it.
  
  Any kind of bar chocolate (baking chocolate or regular bar chocolate)
  is fine for the chips in the frosting. Mini chocolate chips would
  work well, too.
  
  If you have issues with your frosting getting grainy or having too
  many air bubbles, my trick is to transfer the frosting to a food
  processor and briefly process it until it is smooth. Works for me
  every time! Just make sure you do it before adding the chopped
  chocolate.
  
  Be careful when adding food coloring, you'll only need a little bit,
  and you can always add more.
  
  Recipe by Sue Moran, theviewfromgreatisland.com
 
MMMMM