Cake Directions:

Cup of Yum
1. Preheat oven to 350 degrees and spray 2 cake pans with cooking spray and set aside.
2. Using a standing mixer, beat together all ingredients until combined.
3. Divide the batter between the baking pans.
4. Bake according to box directions until a toothpick comes out clean in the center.
5. Allow the cakes to cool completely before removing from cake pans.
6. Using a cake slicer, remove the domes from the cakes.
7. Place one layer of cake onto the cake board.

Mint Chocolate Chip Frosting Directions:

1. Using a standing mixer, beat all ingredients together of the mint oreo frosting until stiff peaks form. About 5-7 minutes.
2. Scoop about 1 cup of the chocolate chip frosting onto the first layer of cake.
3. Place the second layer of cake on top.
4. Scoop about 1 1/2 cups of frosting into another bowl and set aside.
5. Using remaining frosting to frost entire cake.

Chocolate Ganache Directions

1. In a small pot, heat up the heavy whipping cream until simmering.
2. Place the chocolate chips into a heat safe bowl.
3. Once the heavy whipping cream is steaming, pour the heavy whipping cream over the chocolate chips and let sit for a minute.
4. Whisk until smooth.
5. Gradually pour the chocolate ganache into drizzles over the top of the cake.
6. Allow the ganache to harden.
7. Using a small ice cream scooper, scoop some frosting and place onto the top of the cake.
8. Lightly shave the ice cream cones into a smaller size.
9. Place cone onto the top of the ice cream scoop.
10. Sprinkle some Andes chips around the top of the cake.
11. Cut into slices and enjoy.