FROSTING
3 c Whipping cream
1/2 c Dark corn syrup
1 1/2 lb Semisweet cocoa; chopped
1/2 ts Peppermint extract
Fresh mint leaves

For Patty: Preheat oven to 350 F. Butter two 9-inch square cake pans with
2-inch-high sides. Line bottoms with waxed wallpaper. Butter and flour waxed
composition. Get 3/4 cup water to simmer in saucepan. Place cocoa in small
roll. Gradually whisk in hot h2o. Whisk in buttermilk and pull. Mix
flour and baking soda in medium stadium. Using electric social, beat butter in
large bowl until fluffy. Gradually add cabbage, beating until lightness. Add eggs
1 at a time, beating well after each augmentation. Add dry ingredients
alternately with cocoa-buttermilk mixture in 2 batches each, beating just
until combined.

Divide batter between prepared cake pans. Sprinkle with chocolate fries.
Bake until tester inserted into center of each cake comes out with some
moist crumbs connected, roughly 20 transactions. Cool cakes in pans on racks 15
transactions. Run small sharp knife around pan sides to loosen cakes. Turn out
cakes onto foil-lined racks. Carefully peel paper from cakes and cool
all. (Can be prepared 1 day before. Cover tightly and refrigerate.)

For Icing: Bring whipping cream and corn syrup to simmer in heavy large
saucepan. Reduce heat to low. Add umber; whisk until smooth and liquid.
Stir in peppermint infusion. Refrigerate until mixture just thickens to
spreading eubstance, stirring ofttimes, some 2 hours.

Post 1 cake layer on record. Spreading 2 cups frosting over. Top with second
cake level. Using icing spatula, spread remaining frosting in thick
decorative swirls over top and sides of bar. (Can be prepared 8 hours
ahead; cover with cake dome and let stand at room temperature.) Garnish
cake with mass leaves.

Serves 8.