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

Makes 12 servings

Storage: Store leftover cake in refrigerator.

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by Kraft Foods.