CAKE:

1/3 c. cocoa or 2 (2 oz.) squares unsweetened chocolate
2 tbsp. butter
2 eggs
1 c. sugar
1/4 tsp. peppermint extract
1/2 c. flour
Dash of salt
1/2 c. chopped nuts (opt.)

Melt chocolate and butter over hot water. Beat eggs until frothy; stir in sugar, chocolate mixture and peppermint extract. Add flour, salt and nuts (optional); mix well.

Pour into greased 9" square pan; bake 20 to 25 minutes at 350 degrees. Cool.

FILLING:

1 c. confectioners' sugar
1 tbsp. milk
2 tbsp. butter
3/4 tsp. peppermint extract
Green food coloring

Combine all ingredients and stir until smooth. Spread thin coating of filling over cooled cake. Refrigerate.

GLAZE:

3 tbsp. cocoa or 1 (1 oz.) unsweetened chocolate
1 tbsp. butter

Melt chocolate and butter over hot water; mix well. Dribble over the cool firm filling. Tilt cake back and forth or spread with knife to cover surface slightly. Refrigerate until glaze sets. Cut into 2 1/4" x 3/4" strips. Yield: 48 sticks.