Cake:

3 (1 oz. ea.) sq. unsweetened chocolate
1/2 cup (1 stick) butter, softened
1 1/3 cups sugar
2 large eggs
1 1/3 cups cake flour
1 tsp. baking soda
1/4 tsp. salt
2/3 cups milk
1 tsp. vanilla
Mint Cream Filling
Chocolate Filling
Rich Chocolate Frosting

Grease 3 (8-inch) round cake pans; line with wax paper and grease and flour wax paper. Set aside.

Melt chocolate squares in heavy saucepan over low heat, stirring occasionally; set aside. Beat butter at medium speed until creamy. Gradually add sugar, beating well. Add eggs one at a time, beating after each addition. Stir in melted chocolate. Combine flour, baking soda and salt; add to chocolate mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Spoon batter into prepared pans.

Bake at 350°F for 25 minutes. Cool in pans on wire racks 10 minutes; remove form pans and cool completely on wire racks.

Cut each layer horizontally into 2 layers. Place 1 layer on cake plate. Spread with 1/3 of Mint Cream Filling; top with second layer and spread with 1/2 of Chocolate Filling. Top with third layer. Repeat layering, ending with sixth cake layer. Frost top and sides of cake with the Rich Chocolate Frosting. May reserve 1 cup frosting for piping rosettes around top of cake. May garnish with chocolate mint triangle candies.

Mint Cream Filling:

1 3/4 cups whipping cream
10 drops of liquid green food coloring
1/4 cup sifted powdered sugar
1/4 tsp. peppermint extract

Combine whipping cream and food coloring; beat at medium speed until foamy. Gradually add powdered sugar, beating until soft peaks form. Stir in extract.

Chocolate Filling:

1 cup semi-sweet chocolate morsels
1/4 cup (1/2 stick) butter
1/2 cup whipping cream
1/4 cup sugar

Combine all ingredients in heavy saucepan. Cook over low heat, stirring constantly until mixture is smooth. Place saucepan in bowl of ice water; stir constantly until mixture is spreading consistency.

Rich Chocolate Frosting:

1 cup semi-sweet chocolate morsels
1/2 cup half and half
1 cup (2 sticks) butter
2 1/2 cups sifted powdered sugar

Combine first 3 ingredients in saucepan; cook over medium heat, stirring until mixture is smooth. Remove from heat. Stir in powdered sugar. Set saucepan in bowl of ice; beat at medium speed until frosting holds its shape.