Yield: 12 servings
|1 cup||All purpose flour|
|½ cup||Butter, softened|
|2 cups||Powdered sugar|
|½ cup||Softened butter|
|1½ cup||(16 oz can) chocolate syrup|
|2 tablespoons||Green creme de menth*|
|1 cup||Chocolate chips|
Preheat oven to 350. Grease 13 x 9 x 2 baking pan.
In large 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. Cool completely in pan on wire rack.
Spread Mint Cream Center on cake Mint Cream Center:
In a small mixer bowl, combine the powdered sugar, butter and creme de menthe
*Can substitute ½ to ¾ teaspoon mint extract and 3 drops of green food color.
Cover cake, refrigerate for several hours. Then Chocolate Glaze:
In small saucepan over very low heat, melt the butter and chocolate chips. Remove from heat, stir until smooth. Cool sightly.
Pour the chocolate glaze over cake, return to refrigerator. Cool for at least one hour before serving.
1992 Hershey Recipe
== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 10-17-95