Chocolate Glacier Cake

• 8 strong peppermint-flavored mints
• 1/2 cup boiling water
• 4 squares BAKER'S Unsweetened Chocolate
• 1/2 cup (1 stick) butter or margarine
• 2 cups sugar
• 1 cup KRAFT Real Mayo Mayonnaise
• 2 eggs, slightly beaten
• 1/2 cup milk
• 2 cups flour
• 1 tsp. CALUMET Baking Powder
• 1 tsp. baking soda
• 1 tub ( 8 oz.) COOL WHIP Whipped Topping, thawed
• 10 OREO DOUBLE DELIGHT Mint 'n Creme Chocolate Sandwich Cookies, crushed

1. Preheat oven to 350F.
2. Grease and flour 13x9-inch baking pan.
3. Add mints to boiling water; stir until mints are completely dissolved.
4. Microwave chocolate and butter in medium bowl on HIGH 1 minute; stir until chocolate is completely melted and mixture is well blended.
5. Add mint mixture, sugar, mayo, eggs and milk; mix well.
6. Mix flour, baking powder and baking soda in large mixing bowl.
7. Add chocolate mixture; beat with electric mixer on low speed 30 seconds, scraping bowl frequently.
8. Beat on medium speed 2 minutes.
9. Pour into prepared pan.
10. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
11. Cool completely.
12. Frost with whipped topping just before serving; sprinkle with crushed cookies.
13. Store leftover cake in refrigerator.

mints, boiling water, s, butter, sugar, mayonnaise, eggs, milk, flour, baking powder, baking soda, n creme chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-glacier-cake-56570.aspx (may not work)