2 c. all purpose flour
2 c. sugar
1 tsp. baking soda
1 c. butter
1 c. water
1/4 c. cocoa
1/2 c. buttermilk
2 eggs, beaten
1 tsp. vanilla

CREAM FILLING:

3/4 c. butter, softened
3 c. powdered sugar
3 tbsp. milk
1 1/2 tsp. peppermint extract
4 drops green food coloring

Sift flour, sugar, and soda together into a large bowl, set aside. Combine butter, water, and cocoa in a small saucepan; bring to a boil, stirring frequently. Pour over sifted ingredients and mix well. Beat in buttermilk, eggs, and vanilla until smooth. Pour into greased 10 x 15 x 1 inch jelly roll pan. Bake at 375 degree oven for 15 to 20 minutes. Cool.

Cream filling: Mix all ingredients, spread evenly on cake and chill until set.

CHOCOLATE GLAZE:

1/2 c. butter
1 c. real semi-sweet chocolate chips
1 tsp. vanilla
2 1/2 oz. bag sliced almonds

Melt butter and chocolate chips, then add vanilla. Cool slightly. Carefully pour glaze over top of cake and cream filling and sprinkle with almost. Chill. Cut into squares. Keep refrigerated in covered container.