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Category: Cakes
Prep Time: Cook Time: Total Time:
1/2 cup butter, softened
1 cup white sugar
4 eggs
16 oz chocolate syrup
1 tsp vanilla extract
1 cup flour
1/2 tsp salt
2 cups confectioners sugar
1/2 cup butter
4 tbsp creme de menthe liqueur
1 cup semi-sweet chocolate chips
6 tbsp butter
Preheat the oven to 350. Grease one 13x 9 inch baking pan.
Cream 1 butter margarine with sugar. Beat in the eggs. Stir in the chocolate syrup and vanilla. Mix in the flour and salt. Stir until just combined. Pour the batter into the prepared pan. Bake at 350 for 30 minutes or until cake tests done. Let cake cool before frosting with Mint Layer and Chocolate Glaze.
To Make Mint Layer: Combine the confectioners sugar, 1/2 cup butter and the creme de menthe syrup, blend until light. Spread over the top of the cooled cake.
To Make The Chocolate Glaze: Melt the chocolate chips and 6 tbsp butter together. Let cool slightly then spread over top of the mint layer. Chill cake about 45 minutes and cutt into small blocks. Keep in refrigerator until ready to serve. This cake needs to be kept refrigerated.
Variation for Filling: 2 tbsp milk, 1 tsp peppermint extract, about 2 tbsp of additional powdered sugar and some green food coloring instead of creme de menthe.
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CHOCOLATE MINT CAKE SQUARES
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Category: Cakes
Prep Time: Cook Time: Total Time:
1/2 cup butter, softened
1 cup white sugar
4 eggs
16 oz chocolate syrup
1 tsp vanilla extract
1 cup flour
1/2 tsp salt
2 cups confectioners sugar
1/2 cup butter
4 tbsp creme de menthe liqueur
1 cup semi-sweet chocolate chips
6 tbsp butter
Preheat the oven to 350. Grease one 13x 9 inch baking pan.
Cream 1 butter margarine with sugar. Beat in the eggs. Stir in the chocolate syrup and vanilla. Mix in the flour and salt. Stir until just combined. Pour the batter into the prepared pan. Bake at 350 for 30 minutes or until cake tests done. Let cake cool before frosting with Mint Layer and Chocolate Glaze.
To Make Mint Layer: Combine the confectioners sugar, 1/2 cup butter and the creme de menthe syrup, blend until light. Spread over the top of the cooled cake.
To Make The Chocolate Glaze: Melt the chocolate chips and 6 tbsp butter together. Let cool slightly then spread over top of the mint layer. Chill cake about 45 minutes and cutt into small blocks. Keep in refrigerator until ready to serve. This cake needs to be kept refrigerated.
Variation for Filling: 2 tbsp milk, 1 tsp peppermint extract, about 2 tbsp of additional powdered sugar and some green food coloring instead of creme de menthe.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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