Mint Chocolate Chip Cake

Cake:

• 1 package (15.25 ounces) devil's food cake mix
• Ingredients to prepare mix

• 3/4 cup solid vegetable shortening
• 3/4 cup (1-1/2 sticks) butter, softened
• 1-1/2 teaspoons Wilton Imitation Clear Vanilla Extract
• 1/4 teaspoon mint extract
• 3 drops Wilton Blue Color Right Base Color
• 3 drops Wilton Orange Color Right Base Color
• 1 drop Wilton Yellow Color Right Base Color
• 6 cups confectioners' sugar (about 1-1/2 pounds)
• 1-2 tablespoons milk
• Garnish: 1/2 cup miniature chocolate chips

Instructions:

1. Preheat oven to 350°F. Prepare Easy Layers! 6 in. Square Cake Pan Set with vegetable pan spray.
2. Prepare the cake mix according to package directions. Divide evenly into pans, smoothing with a spatula so the batter is even.
3. Bake 17-20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a cooling grid for 5 minutes. Remove from pans; cool completely on the grid.
4. For the icing, beat shortening and butter with an electric mixer until smooth. Add vanilla and mint extracts and colors; mix well. Gradually add sugar, 1 cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often. When all the sugar has been mixed in, the icing will appear dry. Add milk and beat at medium speed until light and fluffy.
5. To assemble, cut the crowns off of each cake layer. Place the first layer on a cake board or serving plate. Spread a layer of icing to the edges of the cake. Repeat with the remaining cake layers. Cover the top and sides of the cake with icing. Garnish with chocolate chips.

Makes 8-10 servings.