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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kraft Foods.