Sheet cakes: big items for the big game. I needed to do something quick and easy since I was doing so many other tasks to prepare. I went with a boxed devils food cake since I had a box mix in the cupboard. Now the upgrades: instead of the water, I did espresso coffee and then added mint flavor and then dark chocolate. The frosting is a better version of cream cheese frosting since it’s loaded with mint flavor and topped with a chocolate ganache. I hope you like it.

Cake:
1 box devil food cake mix
1 teaspoon espresso powder
1/2 cup boiling water
2 ounces unsweetened chocolate
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
4 ounces vegetable oil
3/4 cups semisweet chocolate chips
2 eggs, beaten, plus two egg yolks
1 teaspoon vanilla
1 teaspoon mint extract
Filling:
4 ounces unsalted butter
3 ounces cream cheese
2 1/2 cups powdered sugar
3 ounces green cream de mint
Topping:
14 ounces dark chocolate chips
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon chocolate vodka

Heat oven to 350.

In a bowl add espresso, boiling water and unsweetened chocolate. Mix until smooth.

Add melted butter and oil and mix.

Add eggs, vanilla, and mint extract. Mix thoroughly.

Add cake mix.

Add chocolate chips.

Line 9 x 13 inch baking pan with parchment paper leaving 1 inch above pan.

Add batter to pan and bake for 30-35 minutes until a toothpick comes out clean when you insert it.

Let cool.

Beat cream cheese and butter together. Add cream de mint and beat.

Add powdered sugar and mix until smooth.

Frost cake. Place the in freezer for 30 minutes

In a microwave safe bowl add butter, chocolate chips and cream. Microwave in 20 second bursts until chips are melted. Whisk until smooth.

Remove cake from freezer; pour ganache over cake.

Refrigerate for 3 hours.