• Preheat the oven to 350 degrees and spray the 3 cake pans with pam baking spray
• Combine all cake ingredients into a standing mixer or large mixing bowl and beat until combined
• Mix in the semi sweet chocolate chips and mint food coloring
• Divide the batter between the 3 pans and bake in the oven for 28-32 minutes or until a toothpick comes out clean
• Allow to cool completely before moving onto the cake board
• Using a cake leveler, remove the dome from the cakes to make even
• Using a standing mixer, beat together the butter, powdered sugar, cocoa powder, vanilla, and heavy whipping cream until combined, smooth and stiff with peaks
• Scoop ½ C of frosting into the piping bag

Building the cake directions

• Using 1 cake layer on the cake board, scoop 1 C of frosting onto the top of the cake and spread evenly
• Place the second layer of cake on top of the first layer of frosting.
• Scoop another 1 C of frosting onto the second layer of cake and spread evenly.
• Place the last layer of cake on top
• Frost entire cake with the remaining chocolate frosting
• Scoop a handful of mini chocolate chips onto the bottom of the cake
• Pipe dollops of chocolate frosting around the top
• Place a broken piece of the waffle cone behind the frosting dollop
• Place a cherrie into the center of the frosting dollop
• Sprinkle some mini chocolate chips around the top of the cake
• Cut and enjoy!