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    Click here for a "text only" printer friendly version.
    Chocolate Glacier Cake

    Prep: 15 min - Total: 1 hr 5 min

    8 ALTOIDS Peppermints
    1/2 cup boiling water
    4 squares BAKER'S Unsweetened Baking Chocolate
    1/2 cup (1 stick) butter or margarine
    2 cups sugar
    1 cup KRAFT Mayo Real Mayonnaise
    2 eggs, slightly beaten
    1/2 cup milk
    2 cups flour
    1 tsp. CALUMET Baking Powder
    1 tsp. baking soda
    1 tub ( 8 oz.) COOL WHIP Whipped Topping, thawed
    10 OREO DOUBLE DELIGHT Mint 'n Creme Chocolate Sandwich Cookies, crushed


    GREASE and flour 13x9-inch baking pan.

    ADD mints to boiling water; stir until mints are completely dissolved. Microwave chocolate and butter in medium bowl on HIGH 1 minute; stir until chocolate is completely melted and mixture is well blended. Add mint mixture, sugar, Mayo, eggs and milk; mix well.

    MIX flour, baking powder and baking soda in large mixing bowl. Add chocolate mixture; beat with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes. Pour into prepared pan.

    BAKE at 350°F for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely.

    FROST with COOL WHIP just before serving; sprinkle with crushed cookies.

    Makes 12 servings

    Storage: Store leftover cake in refrigerator.

    This recipe created by Kraft Foods.

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