Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Combine flour, margarine, sugars, cocoa, eggs, baking soda, and salt in

the bowl of an electric mixer and beat until a smooth batter is formed.

On a low speed, add chocolate chips and mix until incorporated.

Grease a nine-inch (23-centimeter) round pan and gently spread about half a cup of batter over the bottom, using a wet spatula. Bake for 10 minutes.

Remove from oven and evenly place mint rounds over the chocolate crust. (I used 16 pieces.) Gently spread the remaining batter over the mint rounds and return to the oven. Bake for 35 to 40 minutes, until firm yet still a bit jiggly in the center.

Remove from oven to cool.

Mix confectioners’ sugar, hot water, and oil to form a smooth mixture that drizzles nicely. Remove about three tablespoons of the mixture to a separate bowl and add mint extract. Mix until smooth. Add cocoa to the original mixture along with more hot water, one teaspoon at a time, until a fluid, spreadable consistency is reached.

Drizzle the chocolate icing and white mint icing over the pie. Serve warm.