Hershey's double chocolate mint dessert
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All purpose flour |
| 1 | cup | Sugar |
| ½ | cup | Butter or margarine;softened |
| 4 | Eggs | |
| 16 | ounces | Can Hershey's Syrup |
| 2 | cups | Powdered sugar |
| ½ | cup | Butter margarine |
| 1 | tablespoon | Water |
| ½ | teaspoon | Mint extract; (up to 1) |
| 3 | drops | Green food color |
| 6 | tablespoons | Butter or margarine |
| 1 | cup | Hershey's mint chocolate or semi-sweet chips |
Directions
BASE
MINT CREAM LAYER
CHOCOLATE TOPPING
(Beautiful! and delicious...everyone will ask for the recipe!) Base: Heat oven to 350 degrees. Grease rectangle pan, 13 x 9 inches. In a large mixer bowl beat flour, sugar, butter, eggs, and syrup until smooth.
Pour into prepared pan. Bake 25-30 minutes. or until top springs back lightly when touched. (top may still appear wet.) Cool completely in pan.
Spread Mint cream layer on cake layer. (see recipe below) Chill. Pour chocolate topping over dessert. (see below) Cover, chill. Cut into small squares.
Mint Cream Layer: In small mixer bowl combine 2 cups powdered sugar, ½ cup butter margarine, 1 Tablespoon water, ½ - 1 tsp. mint extract, and 3 drops green food color. Beat until smooth and fluffy.
Chocolate Topping: Im small microwave bowl. melt 6 Tablespoons butter or margarine and 1 cup Hershey's mint chocolate or semi-sweet chips on high 1 to 1-½ minutes, or until chips are melted and mixture is smooth and warm when stirred.
Posted to Bakery-Shoppe Digest V1 #423 by Shelley Sparks <ssparks@...> on Nov 29, 1997