CHOCOLATE MINT CAKE

40 chocolate mint leaves
2 cups all purpose flour
1/2 cup butter or margarine
1/2 cup cocoa
2 cups sugar
1 1/4 tsp. baking powder
3 eggs
1 1/4 tsp. soda
2 tbsp. vanilla
1/2 tsp. salt
1 1/2 cups buttermilk

Heat oven to 350 degrees. Butter and flour 13x9x2 inch baking pan. Layer chocolate mint leaves in the bottom of the baking pan. In a large bowl beat together butter, sugar, eggs and vanilla until fluffy. In another bowl sift flour, cocoa, baking powder and soda. Gradually add to the butter mixture until well blended. Pour batter into prepared baking pan over the mint leaves. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Put cake in the freezer and freeze overnight.

Take cake from freezer and carefully peel the mint leaves off of the cake. While the cake is still frozen, slice into three layers. Frost with Chocolate Mint Frosting.