Cake:

1. Preheat oven to 325 degrees. Grease and line 2 circle 8 inch cake pans with parchment paper and set aside.
2. In a medium bowl combine and sift together your flour, cocoa, baking soda, and salt.. set aside.
3. In a large bowl cream together your eggs and sugar.
4. Add in your mint, vanilla, apple cider vinegar, and blend.
5. Next blend in your cashew milk and oil.
6. Fold your dry ingredients into your wet ingredients. ( DO NOT BLEND with a mixer ) Gently fold in with a spatula.
7. Now pour 3/4 cup of boiling water into your mixture and gently stir until combined.  ( Batter will be thin and slightly runny this is normal. )
8.  Next pour and split your batter between the two lined cake pans.
9. Place in the preheated oven for 35 to 40 minutes.  Insert with a toothpick to check to see if it’s done.
   (Oven temperatures may vary so keep a close eye on your cake )
10. Once cake is done cool for at least 2 hours before you frost.
11. Once cake is done cooling make your filling layer and spread it on top of one side of one of the cakes.
12. Now place the other cake on top of that one. Make sure it’s aligned properly.
13. With an angled cake spatula frost the tops and sides of the cake with the chocolate frosting.
14. Garnish with some candied sprinkles and Andes Candies.

Filling Layer:

1. In a large bowl blend softened butter, and mint.
2. Next add your powdered sugar 1 cup at a time blending after each increment.
3. Now add in a few drops of green food coloring and blend.
4. Fold in a 1/2 cup of Andes Baking Chips or chopped Andes Candies

Chocolate Frosting:

1. In  a large bowl blend softened butter, and vanilla until creamy.
2. Add in your cocoa and blend again.
3. Add powdered sugar 1 cup at a time blending between each increment.