Mint Chocolate Layer Cake

^ This is what it's "supposed" to look like ^
This is something I tried because I was bored. I have never really been a layered cake maker (I just didn't think I could pull it off). But since I was home alone one day, I decided that it wouldn't hurt to try it. I thought the cake was super good! I am always a sucker for anything mint chocolate...really....anything. It wasn't the prettiest frosting job because I tried to frost it when it was still warm---btw, don't do that. But it's still a great cake.

Ingredients
-1/2 cup butter, softened
-1 and 3/4 cups sugar
-3 eggs
-4 ounces unsweetened chocolate, melted and cooled
-1 teaspoon vanilla extract
-3/4 cup milk
-1/2 cup water
-1 and 3/4 cups all-purpose flour
-3/4 teaspoon baking soda
-1/2 teaspoon salt

FILLING:
-1 cup heavy whipping cream
-3 tablespoons confectioners' sugar
-1/8 teaspoon peppermint extract
-3 to 4 drops green food coloring, optional

ICING:
-1 cup (6 ounces) semisweet chocolate chips
-1/4 cup butter
-1/3 cup evaporated milk
-1 teaspoon vanilla extract
-1 and 1/2 cups confectioners' sugar

Directions
1) Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside.
2) In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
3) Beat in chocolate and vanilla.
4) Combine milk and water.
5) Combine the flour, baking soda and salt; add to creamed mixture alternately with milk mixture.
6) Pour into prepared pans.
7) Bake at 350° for 24-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
8) For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired.
9) Place one cake layer on a serving plate; spread with filling. top with second cake.
10) For icing, in a microwave-safe bowl, melt chips and butter; stir until smooth. Cool slightly.
11) Beat in evaporated milk and vanilla.
12) Gradually beat in confectioners' sugar.
13) Frost and decorate cake. Chill 2 hours before slicing.