1Line two greased 9-inch round pans with waxed paper;set aside.In a mixing bowl,cream the butter and sugar.Add eggs,one at a time,beating well after each addition.Beat in chocolate and mint extract.
2Combine milk and water.Combine the flour,baking soda and salt;add to creamed mixture alternately with milk mixture.Pour into prepared pans.Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean.Cool for 10 minutes before removing from pans to wire racks.
3For filling,in a mixing bowl,beat the cream until it begins to thicken.Add confectioners'sugar and mint extract;beat until stiff peaks form.Beat in food coloring if desired.place one cake layer on a serving plate;spread with filling.Top with second cake.
4For icing,in a mircowave-safe mixing bowl,melt chocolate chips and butter for 5 minutes;cool slightly.Beat in
evaporated milk and mint extract.Gradually beat in confectioners'sugar sugar.Frost and decorate cake.Chill 2 hours before serving.