1 1/2 c. Bisquick baking mix
3/4 c. sugar
1/3 c. cocoa
1 egg
2/3 c. milk
1/4 c. vegetable oil
1 tsp. vanilla
1/2 tsp. mint extract
Mint Cream (below)

Heat oven to 350 degrees. Grease and flour round pan, 9 x 1 1/2 inches. Beat all ingredients except Mint Cream in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.

Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan. Cool completely. Carefully split cake horizontally to make 2 layers.

Place bottom layer of cake on serving plate. Spread with 1 cup Mint cream. Top with second layer. Frost top and side of cake with remaining Mint Cream. Garnish, if desired, with thin chocolate covered mints, cut in half.

MINT CREAM:

1 1/2 c. whipping (heavy) cream
3/4 c. powdered sugar
1/4 tsp. mint extract
3 drops green food color

Beat all ingredients in chilled bowl until stiff.

High Altitude Directions (3500 to 6500 feet) : Heat oven to 375 degrees. Grease and flour square pan, 9 x 9 x 2 inches. Decrease sugar to 2/3 cup. Increase eggs to 2. Bake about 30 minutes.