Ingredients

• Cake
• 1 Box chocolate cake mix
• 1 box chocolate fudge pudding
• 1 packet hot chocolate mint
• 1 cup milk
• 1/3 cup vegetable oil
• 3 eggs
• Icing
• 2 cups High Ratio Shortening
• 2 lbs Powdered sugar
• 4 TBS Peppermint extract
• 2 TBS Meringue powder
• 1 TBS Vanilla extract
• ? TBS Water
• Green food coloring
• Chocolate Ganache
• 1 cup chocolate chips
• 1 cup heavy whipping cream
• Optional
• Oreo Cookies, crushed

Directions

1. Preheat oven to 335
2. Coat 2, 8 inch square pans
3. In a mixer, combine cake ingredients
4. Mix for 1 minute on medium until all ingredients are incorporated.
5. Pour into squares and bake for 35 minutes. Then, leaving cakes in oven, turn oven off for an additional 25 minutes.
6. In clean mixing bowl, put High Ratio Shortening, sugar, meringue powder and start to mix. Using the Tablespoon measure, add 4 TBS water and let it combine. Turn mixer off and look and feel the consistency of the icing. Will it spread easy? Add more water if desired, but no more than 8 TBS.
7. Add Peppermint extract and vanilla extract, continue mixing.
8. Add green food coloring in very small increments. I used a toothpick to apply the food coloring and just wiped it on a bit of icing. I used about 4-5 toothpicks. Mix it up.
9. Create Ganache
10. Bring heavy whipping cream to near boil. Pour chocolate chips in. Combine slowly by stirring.
11. Remove cakes from pan, pipe a dam with green icing.
12. Spread thick the ganache on the inside of the dam.
13. Tower the cake and cover with green icing.
14. Use crushed Oreo’s to place on sides.