This recipe calls for two eat G.A.N.G.S.T.E.R. Dark Choconot Fudge pouches and yields one 8-inch two-layer cake. If you are using 1 pouch, just cut the cake in half for your two layers!
Preheat oven to 350F.
Mix your 2 eat G.A.N.G.S.T.E.R. cake mixes in 2 separate bowls as directed on package. Prior to adding the Apple Cider Vinegar, mix 1 tsp Peppermint Extract into each bowl.
Bake each cake in an 8-inch round pan. Bake 30-32 mins.
While your cakes bake, blend your frosting as directed on back of Dark Choconot Fudge cake mix pouch. Place in fridge to firm slightly.
Remove cakes from oven once fully baked. Allow to cool, then remove from pans.
Remove frosting from fridge and smooth 1/4-1/2 inch layer of frosting onto top of one cake layer. Then stack the second cake layer on top of frosting. Decorate as you wish with remaining icing, carob shavings & syrup and mint leaves.
