1 box chocolate cake mix
1 box Andes mints
1 can (16 oz.) cream cheese frosting
1/4 tsp. mint extract
Green food coloring
2 c. mint marshmallows
1 c. chocolate chips
1/4 c. milk

Make cake batter according to package directions. Coat 15 x 10 x 1 baking pan with no stick cooking spray. Line with waxed paper. Coat with cooking spray. Spread cake batter in pan.

Bake at 350°F for 25 - 30 minutes or until center springs back. Let cool in pan 30 minutes then invert onto waxed paper. Cool completely.

Mint curls for top of cake. Use vegetable peeler to make curls.

Filling:

Chop 1/2 cup broken mints and mix with extract and food coloring in the can of frosting.

Glaze:

Combine marshmallow, chocolate chips and milk in a 4 qt. glass measure. Microwave 1 minute. Stir; microwave 1 minute longer. Stir and chill in freezer until thickened before spreading (10 min.)

To assemble:

1. Cut cake in 3 equal pieces (5 x 10).
2. Put one piece on platter, spread with 1/2 filling.
3. Add 2nd piece and 2nd 1/2 filling.
4. 3rd piece and spread on cooled glaze.
5. Decorate with mint curls.