Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Stick Margarine |
| 1 cup | Sugar |
| 4 \N | Eggs |
| 1 teaspoon | Vanilla |
| 16 ounces | Chocolate Syrup; can |
| 1 cup | Flour |
| 3 tablespoons | Flour |
| 2 cups | Powdered Sugar |
| 2 teaspoons | Milk |
| ¼ teaspoon | Peppermint Extract |
| 5 drops | Green Food Coloring |
| 3 ounces | Cream Cheese |
| ½ teaspoon | Vanilla |
| 1 cup | Chocolate Chips |
| 6 tablespoons | Margarine |
Oven at 350°. Mix together 1 stick margarine, 1 c. sugar, eggs, 1 tsp.
vanilla, syrup, all flour until smooth. Put in 13 x 9" greased pan. Bake for 20 minutes.
Mix together powdered sugar, milk, extracts, food coloring and cream cheese. Spread over the COOLED cake. Refrigerate until hard. OR use: 8 oz.
cream cheese (softened in microwave), 14 oz. Eagle Brand Sweetened Condensed Milk, 2 eggs, 1½ tsp. peppermint extract; green food coloring.
Beat cream cheese until smooth; add remaining ingredients. Mix well. Pour over brownie. Bake until lightly browned. Cool.
Melt chips and 6 TBS. margarine. Let cool and spread on top of dessert. OR use: ready-made chocolate frosting.
Refrigerate until just before serving. Cut into small squares to serve.
Store in refrigerator. Can freeze dessert.
Posted to JEWISH-FOOD digest by SuperSecDD@... on Sep 7, 1998, converted by MM_Buster v2.0l.