Butter Mint Cake

Cake:
3 cups all-purpose flour
2 1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon mint extract
1/2 cup sour cream
2 cups softened butter or margarine
1 cup milk or water

Frosting:
1 package butter mint candies
1 package vanilla frosting
4 drops yellow food coloring

Cake: Heat oven to 350 degrees F.

Combine first five ingredients; mix at medium speed; set aside.

In a medium bowl, combine sour cream and butter. Manually beat until fluffy. Pour sour cream mixture into batter, and then beat at low speed until fluffy. Add milk (or water) and beat mixture at high until batter is smooth. Pour batter into two 8- or 9-inch baking pans. Bake for at least 45 to 60 minutes. When done, cool cake for 25 minutes at room temperature. Set cake aside.

Frosting: In a blender, crush butter mint candies until they are of a powdery consistency. Add the frosting and food coloring. Blend at high speed until frosting is creamy. Pour frosting into a medium size bowl and frost cake. Refrigerate frosted cake.