Ingredients
Cake
| 1 cup | all-purpose flour | | 1 cup | sugar | | 1/2 cup | butter or | | margarine, softened | | 4 | eggs | | 1 can (1 lb.) | Hershey's Syrup |
Mint Cream Center
| 2 cups | powdered sugar | | 1/2 cup | butter or | | margarine, softened | | 2 tbsp. | green creme de menthe or | | see substitute |
Creme de Menthe Substitute
| 3 drops | green food color | | 1 tbsp. | water | | 1 tsp. | mint extract |
Chocolate Glaze
| 6 tbsp. | butter or | | margarine | | 1 cup | Hershey's Semi-Sweet Chocolate Chips |
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Instructions
Heat oven to 350°F. Grease 13x9x2-inch baking pan. In large mixing 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.
Mint Cream Center: In small mixer bowl, combine powdered sugar, butter or margarine, and creme de menthe or substitute; beat until smooth.
Chocolate Glaze:
In small saucepan over very low heat, melt butter or margarine and Chocolate Chips. Remove from heat; stir until smooth. Cool slightly.
Spread Mint Cream Center on cake. Cover; refrigerate. Pour Chocolate Glaze over chilled dessert. Cover; refrigerate at least 1 hour before serving.
Author's Comments
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
Chocolate Mint Triangles:
Cut dessert into about twelve 3-inch squares; cut each square diagonally into halves. About 24 triangles. Double Chocolate Mint Dessert Hershey's Mint Chocolate Chips may be substituted for Hershey's Semi-Sweet Chocolate Chips in Chocolate Topping. Omit creme de menthe in Mint Cream Center.
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