Chocolate Peppermint Cake

Directions

Cream butter and sugar; add eggs, 1 at a time, beating well after each addition.

Add cooled chocolate, and blend. Sift together flour, soda and salt, and add alternately to chocolate mixture with buttermilk; beat until smooth.

Stir in vanilla and water.

Pour into 3 (8 or 9-inch) layer pans lined on the bottoms with wax paper.

Bake in a preheated 350℉ (180℃). oven for about 30 minutes.

Remove to racks, and press mints on the 2 bottom layers.

Cool, and spread Peppermint Frosting between layers and on top and sides of cake.

Frosting: Place all ingredients except peppermint extract in the top of a double boiler.

Put over boiling water, and beat with a rotary beater or electric mixer for 7 minutes, or until mixture will stand in stiff peaks.

Add peppermint extract.