The Tasty Cheapskate: Andes Mint Cake

I'm going to be honest: I don't even think you should make this. It's ridiculous. It's over-the-top. It's way too rich, way too filling. It's a triple layer cake with two entire frosting recipes (one mint, one chocolate) in/on it, then ganache, then candy. Are you hearing me? Of course you're not. I probably lost you somewhere between Andes and ganache. If you're a thirteen-year-old boy, I definitely lost you. I probably never had you. My own son was sure not having any kind of overly-indulgent warnings, and it was his birthday. And, at my house, birthdays win, so here you go.

This cake was honestly super gorgeous and easy-ish (for such an over-the-top cake anyway). It was also delicious--every bit. But you must believe me when I say that it was intensely filling. You guys know that I'm kind of a cake girl. I have no qualms about putting away a nice slice of cake, especially on a birthday. I struggled to make it through half a piece of this. It was just so rich. If there's a diabetic in your life you're hoping to kill, then this is the recipe for you (Public Service Announcement: Do not kill diabetics or any other humans. Do not feed this cake to diabetics; thank you.). So here's my advice: make this only if teenagers are involved. Just saying. They'll help you out.

Here's what you do:
(Idea from Your Cup of Cake)

1. Make a recipe of the Best Ever Chocolate Cake.

2. Make a recipe of mint frosting (I dyed it green.)

3. Make a recipe of Kip's fudge frosting.

4. Make a recipe of ganache. (3/4 C chocolate chips, 1/2 C cream; warm and mix together; I did this in the microwave)

(Have your arteries clogged yet? Are you dead? Can you hear me? I'll call an ambulance.)

5. Take two boxes of Andes mints and unwrap them.

Assemble the cake with the mint frosting in between.