This is an excellent cake - a few tips, though. For true mint lovers, the mint between the layers just isn't enough; for that extra oomph get crumbled Andes mints in your baking section of the grocery store and add approx 1/4 c right into the cake batter while mixing. They melt into the cake when baking and come out great! I also sprinkled some on top of cake after icing. Use a different, thicker fudge frosting - this one is too thin. Also, don't cook for the full time listed - I cooked for about 20 mins and stick with the old toothpick test and you'll be ok. Also found I needed to make two batches for the cake to be thick and moist as we like.

Reviewed On: Jul. 3, 2006