2 sticks Land O Lakes Butter
4 Tablespoons (heaping) Toll House Cocoa Powder
1 cup Water, Boiling
10 whole Miniature Peppermint Patties, Unwrapped
1/2 cup Hiland Buttermilk
1 teaspoon Arm & Hammer Baking Soda
2 whole Eggland’s Best Eggs
1/2 teaspoon McCormick Vanilla Extract
1/4 teaspoon Mint Extract
2 cups Gold Medal All-purpose Flour
2 cups Domino Sugar
1/4 teaspoon Morton Salt
4 sticks Land O Lakes Butter, Softened
2 whole Vanilla Beans, Caviar Scraped Out
6 cups (more To Taste) Domino Powdered Sugar, Sifted
1 dash Morton Salt
4 Tablespoons Borden Half-and-half, More To Taste
1/4 teaspoon Mint Extract
Extra Miniature Peppermint Patties, For Decorating

For the cake:
Preheat oven to 350 F. Grease and flour two round cake pans.
In a medium saucepan, melt 2 sticks of butter and stir in 4 tablespoons cocoa. Pour in boiling water, let the mixture bubble up for 30 seconds, then turn the burner to low. Add 10 peppermint patties and stir until almost totally melted. Remove pan from heat and set aside.
In a measuring cup mix together the buttermilk, baking soda, eggs, vanilla, and mint extract. Set aside.
In a large mixing bowl, stir together flour, sugar, and salt. Pour the hot cocoa mixture into the bowl, stirring to slightly cool it. Pour in the buttermilk mixture and stir until smooth.
Pour batter into cake pans and bake for 16-18 minutes, or until done. Remove cakes from pans and let them cool completely on a wire rack.
For the frosting?
In a large bowl beat butter until fluffy. Add vanilla caviar to bowl. Slowly add powdered sugar and salt and beat until fluffy. Add half-and-half and mint extract and beat until totally fluffy.
Place one layer of cake face down on a platter (flat side up) and spread a good layer of icing on top. Place the second layer face down on top, then ice the top and sides of the cake, getting plenty of icing around the sides. Decorate the cake with a circle of peppermint patties.
Store leftovers in the fridge!
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