Double chocolate mint desert

Yield: 1 Servings

Measure Ingredient
1 cup Flour
1 cup Sugar
½ cup Margarine
4 Eggs
1 can (16oz) chocolate syrup
2 cups Confectionary sugar
½ cup Margarine
1 tablespoon Water
½ teaspoon Mint extract
3 drops Green food coloring.
4 tablespoons Margarine
1 cup Chocolate chips

CAKE

MINT CREAM LAYER

CHOCOLATE TOPPING

Source: I can't remember. Some wonderful cook over the years - I think it was from my oldest son's rebbe's wife in South Bend, Ind.) Cake: Bake in 9x13 pan at 350 degrees for 25-30 minutes. Freeze when cool.

MINT CREAM LAYER: Mix and smear on frozen cake layer. Freeze again. Then add:

CHOCOLATE TOPPING: Microwave above for 1-1-½ minutes.

Put on top layer and keep frozen until about 20 minutes before you are ready to serve. It's very rich, but oh so good!! Posted to JEWISH-FOOD digest by jblg@... (Joy B Gardin) on Aug 4, 1998, converted by MM_Buster v2.0l.

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