Mint-Frosted Chocolate Cake - Master recipes

Ingredients

• 2 large eggs, room temperature -
• 1-1/2 cups water -
• 1 cup canola oil -
• 1 cup sour cream -
• 2 tablespoons white vinegar -
• 1 teaspoon vanilla extract -
• 2-1/2 cups sugar -
• 2 cups all-purpose flour -
• 3/4 cup baking cocoa -
• 2 teaspoons baking soda -
• 1 teaspoon salt -
• MINT FROSTING: -
• 1 package (8 ounces) cream cheese, softened -
• 1/2 cup butter, softened -
• 5 cups confectioners' sugar -
• 3/4 teaspoon mint extract -
• 2 to 3 drops green food coloring -
• 24 mint Andes candies, chopped -
• CHOCOLATE GLAZE: -
• 8 ounces semisweet chocolate, coarsely chopped -
• 1/2 cup half-and-half cream -
• 2 tablespoons light corn syrup -
• Additional mint Andes candies, chopped, optional -