CHOCOLATE MINT DESSERT CAKE
1 cup all-purpose flour
1 cup sugar
1/2 cup butter or margarine, softened
4 eggs
16 ounces chocolate syrup
Mint cream center
Chocolate glaze
Heat
oven to 350 degrees. Grease 13 x 9 x 2 inch baking pan. In large mixer bowl,
combine
flour, sugar, butter, eggs and syrup; 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.
Mint cream center:
In small mixer bowl, combine 2 cups powdered sugar, 1/2 cup (1 stick)
softened
butter or margarine, and 2 tablespoons green creme de menthe; beat until smooth.
1-tablespoon water, 1/2 to 3/4 teaspoon mint extract and 3 drops green food
color
may be substituted for creme de menthe.
Chocolate glaze:
In small saucepan over very low heat, melt 6 tablespoons butter or margarine
and
1 cup hershey's semi-sweet chocolate chips. 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. Enjoy.
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