Andes Mint Chocolate Cake

2 c. sugar
1 3/4 c. flour
3/4 c. cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 c. buttermilk*
1/2 c. oil
1 tsp. vanilla
1 c. chopped Andes mints
1 c. boiling water

Preheat oven to 350 degrees.  Line bottom of three 8" cake pans with waxed paper and spray sides with cooking spray. In a large bowl, combine sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, and vanilla. Beat with mixer until combines. Add boiling water and carefully stir until mixed in. Beat for 1 1/2 minutes with mixer. Shake chopped Andes in a bag with one tablespoon of flour until lightly coated. Fold the mints into the batter and pour into prepared pans.
Bake for 20-23 minutes. Frosting: 2 sticks butter, softened 6 c. powdered sugar 1 tsp. vanilla 1 tsp. mint extract Green food coloring Milk (as needed) Beat butter, powdered sugar, vanilla, and mint extract until smooth. Add food coloring and enough milk to make frosting spreadable. Once cakes are cool, stack cakes with a thin layer of frosting between each. Then frost sides and top of cake.

Ganache: 1 c. chocolate chips 1 c. heavy cream 1 tsp. vanilla Pour the chocolate chips into a metal bowl. Heat cream and remove from heat as soon as it starts to boil. Pour over chocolate chips. Let the mixture stand 1-2 minutes. Slowly stir until smooth, then add vanilla. Allow to cool and thicken slightly before pouring over the top of the cake, allowing ganache to run down the sides.

 *can use 1 c. milk mixed with 1 T. lemon juice in place of buttermillk.