1 c. unsifted all-purpose flour
1/3 c. cocoa
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 c. sugar
1/3 c. shortening
1 egg
1 tsp. peppermint extract
2/3 c. milk

FROSTING:

2 c. sifted powdered sugar
2 tbsp. butter
1/4 tsp. peppermint extract
2-3 tbsp. milk
1-2 drops green food coloring
Thin chocolate covered mint candies, halved
Chocolate chip mint bon bon ice cream (optional)

1. Stir together flour, cocoa powder, baking powder, salt and soda.

2. Beat together sugar and shortening on high speed mixer until fluffy. Beat in egg and peppermint extract.

3. Add dry ingredients to creamed mixture alternately with the milk, beating well after each addition.

4. Pour batter into greased and floured 9" round cake pan.

5. Bake at 350 degrees for 25 to 30 minutes or until cake test is done. Cool 10 minutes. Turn out onto rack to cool completely.

6. For frosting, beat together the sugar, butter extract and enough milk to make a spreadable consistency. Tint frosting pastel green with food coloring.

7. Place cake layer on serving plate. Frost cake on top and sides. Decorate with mint halves. Serve bon bon ice cream if desired.