Thin Mint Sheet Cake 
Serves:  24 (13x9 pan)
Thin Mint Cake:
2 cups sugar
1 3/4 cups flour
3/4 cups cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons mint extract
1 cup boiling water

Mint Chocolate Chip Frosting:
1 1/4 cups butter
2 cups powdered sugar2 teaspoons mint extract

1/4 cup milk
4-5 drops green food coloring, if desired
1/3 cup mini chocolate chips


Thin Mint Cake:
Preheat the oven to 350 degrees F.  Grease a 9x13 baking sheet with cooking spray.

In a large bowl, stir together sugar, flour, cocoa powder, baking powder, and baking soda.  Add eggs, milk, oil and mint extract.  Beat together for at least 2 minutes, until fully combined.  Stir in water.  Pour batter into the pan.  Bake 30-35 minutes, until a toothpick inserted into the center comes out clean.  Frost when cooled.

Mint Chocolate Chip Frosting:
Meanwhile, make the frosting.  Beat butter, sugar, mint extract, and milk until fluffy and smooth (3-4 minutes).  Stir in the green food coloring, if desired, and mini chocolate chips.  Frost the cooled cake.

Until the next time my oven is on...