Luscious Layered Mint Brownie Cake

This delicious cake is way healthier than your average cake, full of wholesome goodness (ahem, as well as more calories than my typical recipes) and lacking in some of the less healthful stuff! It is sure to please the pickiest guest. Please, don't make the mistake of calling it chocolate cake or saying "It tastes like chocolate." It doesn't! But carob, if prepared right, has it's own wonderfully distinctive flavor!

Layered Mint Brownie Cake

½ cup oil
¾ cup mint chips, I used Andes red and white
1 cup sugar
1 ½ cups whole wheat flour, prairie gold
¾ cup Carob powder
½ teaspoon salt
1 tablespoon baking powder
2 tablespoons Roma, Coffee Substitute
2 tablespoons flax seed
1 cup water, (for flax seed gel)
1 to 1 ½ cup water
16 ounces whipped topping, low fat, thawed
1 ½ cups mint chips

Also try replacing the mint chips with peanut butter or butterscotch chips - or even cherry chips!

1. Mix 1 cup water and flax seed in a microwave safe bowl and microwave until boiling, about 2 minutes. Stir and bring to boiling again (10 seconds?) 3-4 times. Strain mixture and discard seeds, saving gel (or, on the recent suggestion of a friend, just stir them in!).

2. In a microwave or double boiler, melt down 3/4 cup of mint chips in the oil. Mix this in with sugar, flax seed gel, Roma and salt.

3. Mix in flour and carob powder, baking powder and remaining water and pour into three greased and floured 8" cake pans. Bake at 350 until a toothpick inserted comes out clean, for about 25 minutes. Allow to cool.

4. Frosting: Melt remaining mint chips in sauce pan over medium heat. Cool slightly and stir in half of the Cool Whip. Boil this for one minute and refrigerate for two hours, stirring from time to time. Mix in with remaining Cool Whip and spread between layers, over and on the sides of the cake. Garnish with fresh mint.