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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
1 cup flour
1 cup sugar
1/2 cup butter, softened
4 eggs
1 (16 oz) can chocolate syrup
MINT CREAM CENTER(recipe follows)
CHOCOLATE GLAZE(recipe follows)
Heat oven to 350. Grease 13x9 inch 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 when 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. About 12 servings.
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 creme de menthe) in medium bowl; beat until smooth.
CHOCOLATE GLAZE: Melt 6 tbsp butter or margarine and 1 cup Dark Chocolate Chips or 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 inch squares; cut each square diagonally into halves. About 24 triangles.
DOUBLE CHOCOLATE MINT DESSERT: Mint Chocolate Chips may be substituted for Dark Chocolate Chips or Semi-Sweet Chocolate Chips in Chocolate Topping. Omit creme de menthe in Mint Cream Center.
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CHOCOLATE MINT DESSERT
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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
1 cup flour
1 cup sugar
1/2 cup butter, softened
4 eggs
1 (16 oz) can chocolate syrup
MINT CREAM CENTER(recipe follows)
CHOCOLATE GLAZE(recipe follows)
Heat oven to 350. Grease 13x9 inch 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 when 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. About 12 servings.
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 creme de menthe) in medium bowl; beat until smooth.
CHOCOLATE GLAZE: Melt 6 tbsp butter or margarine and 1 cup Dark Chocolate Chips or 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 inch squares; cut each square diagonally into halves. About 24 triangles.
DOUBLE CHOCOLATE MINT DESSERT: Mint Chocolate Chips may be substituted for Dark Chocolate Chips or Semi-Sweet Chocolate Chips in Chocolate Topping. Omit creme de menthe in Mint Cream Center.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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