Mint Chocolate Chip Cake and Frosting

Thank you to Sarah Bresher Wallen for sharing this awesome dinner recipe!

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For cake

1 3/4 cup all purpose flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 cup buttermilk, shaken
1/2 vegetable oil
2 extra large eggs
1 teaspoon vanilla extract
1 cup hot brewed coffee (must have!!)

Mix flour, sugar, cocoa, baking soda, and baking powder. In another bowl combine buttermilk, oil, eggs, and vanilla.

Slowly mix wet ingredients into the dry. Mix well.

Stir in hot coffee.

Pour into 2 round cake pans.

Bake at 350 degrees for 35-40 minutes.

Cool cakes completely before icing.

For the icing

4 sticks off unsalted butter at room temp
6 cups powdered sugar
1 cup of heavy cream
1/2 - 3/4 teaspoon of peppermint extract
1 bag of mini chocolate chips
green food coloring

Beat butter till smooth. Add sugar, cream, and peppermint extract and beat on low till mixed.

Turn up to medium and beat till light and fluffy. Add green food coloring (about 4 drops), and 3/4 of bag of chocolate chips. Mix well.

Ice cooled cake and sprinkle remaining chocolate chips on top.