1/2 c Soft butter or margarine
2 1/4 c Packed light brown sugar; 1
-lb Eggs 3 oz Unsweetened chocolate
-squares ; melted 2 1/4 c Sifted cake flour
1 1/2 ts Baking soda
1/2 ts Salt
1/2 c Buttermilk
1 ts Vanilla extract
1 c Boiling water
6 pk Thin chocolate mint wafers
Peppermint frosting: 2 Egg whites
1 1/2 c Sugar
1/8 ts Salt
1/3 c Water
2 ts Light corn syrup
1/2 ts Peppermint extract
Cream butter and sugar; add eggs, 1 at a time, beating well after each addition. Add cooled chocolate, and blend. Sift together flour, soda and salt, and add alternately to chocolate mixture with buttermilk; beat until smooth. Stir in vanilla and water. Pour into 3 (8 or 9-inch) layer pans lined on the bottoms with wax paper.Bake in a preheated 350` oven for about 30 minutes. Remove to racks, and press
mints on the 2 bottom layers. Cool, and spread Peppermint Frosting between layers and on top and sides of cake. Frosting: Place all ingredients except peppermint extract in the top of a double boiler. Put over boiling water, and beat with a rotary beater or electric mixer for 7 minutes, or until mixture will stand in stiff peaks. Add peppermint extract. —–