Double chocolate mint desert
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.