Chocolate Mint Dessert
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup (1 stick) butter or margarine, softened
- 4 eggs
- 1 1/2 cups (16 ox. can) hershey's chocolate syrup
- MINT CREAM CENTER (recipe below)
- CHOCOLATE GLAZE (recipe below)
Preparation time 20mins
Cooking time 60mins
Heat oven to 350 degrees. Grease 13" x 9" baking pan.
Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into prepared pan.
Bake 25 to 30 minutes or until top springs back wehn touched lightly in center. Cool completely in pan on wire rack. Spread mint cream center on cake. Cover; refrigerate. Pour chocolate glaze over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert.
MINT CREAM CENTER:
Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tbsp. green creme de menthe (or 1 tbsp. water plus 1/2 to 3/4 tsp. mint extract and 3 drops green food color may be substituted for dreme de menthe) in medium bowl; beat until smooth.
Melt 6 tbsp. butter or margarine and 1 cup hershey's special dark chocolate chips or hershey's semi-sweet chocolate chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly.
CHOCOLATE MINT TRIANGLES:
Cut dessert into about twelve 3" squares; cut each square diagonally into halves.