Chocolate Mint Dessert Recipe
Recipes for St.
Patrick's Day - Razzle Dazzle Recipes
"Your source for Irish recipes online for celebrating St. Patrick's Day"
Chocolate Mint Dessert
1 cup all-purpose flour
1 cup sugar
1/2 cup (1 stick) butter or margarine, softened
1-1/2 cups (16-oz. can) HERSHEY'S Syrup
MINT CREAM CENTER (recipe follows)
CHOCOLATE GLAZE (recipe follows)
Heat oven to 350° F. Grease 13x9x2-inch baking pan.
Combine flour, sugar, butter, eggs and syrup in large bowl; beat until
smooth. Pour batter into prepared pan.
Bake 25 to 30 minutes or until top springs back when touched lightly in
center. Cool completely in pan on wire rack. Spread MINT CREAM CENTER on
cake. Cover; refrigerate. Pour CHOCOLATE GLAZE over chilled dessert.
Cover; refrigerate at least 1 hour before serving. Cover; refrigerate
leftover dessert. About 12 servings.
MINT CREAM CENTER: Combine 2 cups powdered sugar, 1/2 cup (1 stick)
softened butter or margarine and 2 tablespoons green creme de menthe (OR
1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3 drops
green food color may be substituted for creme de menthe) in medium bowl;
beat until smooth.
CHOCOLATE GLAZE: Melt 6 tablespoons butter or margarine and 1 cup
HERSHEY'S Semi-Sweet Chocolate Chips in small saucepan over very low
heat. Remove from heat; stir until smooth. Cool slightly.
CHOCOLATE MINT TRIANGLES: Cut dessert into about twelve 3-inch squares;
cut each square diagonally into halves. About 24 triangles.
DOUBLE CHOCOLATE MINT DESSERT: HERSHEY'S Mint Chocolate Chips may be
substituted for HERSHEY'S Semi-Sweet Chocolate Chips in Chocolate
Topping. Omit creme de menthe in Mint Cream Center.
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Graphic from Kim's Whim