Chocolate Mint Dessert Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: All-purpose flour,
1 cup: Sugar,
1/2 cup: Butter or margarine, softened
4: Eggs,
1 can: , (16-oz.) Hersheys Syrup
MINT CREAM CENTER -, recipe follows
CHOCOLATE GLAZE -, recipe follows
Directions:
Heat oven to 350 degrees Fahrenheit. Grease 13x9x2-inch baking pan. In
large mixer 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 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: In small mixer bowl, combine 2 cups powdered
sugar, 1/2 cup (1 stick) softened butter or margarine, and 2
tablespoons green creme de menthe*; beat until smooth.
* 1 tablespoon water, 1/2 to 3/4 teaspoon mint extract and 3 drops
green food color may be substituted for creme de menthe.
CHOCOLATE GLAZE: In small saucepan over very low heat, melt 6
tablespoons butter or margarine and 1 cup Hersheys Semi-Sweet
Chocolate Chips. 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 Hersheys Mint Chocolate Chips may be
substituted for Hersheys Semi-Sweet Chocolate Chips in Chocolate
Topping. Omit creme de menthe in Mint Cream Center.
Hersheys is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias
Source from luhu.jp
large mixer 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 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: In small mixer bowl, combine 2 cups powdered
sugar, 1/2 cup (1 stick) softened butter or margarine, and 2
tablespoons green creme de menthe*; beat until smooth.
* 1 tablespoon water, 1/2 to 3/4 teaspoon mint extract and 3 drops
green food color may be substituted for creme de menthe.
CHOCOLATE GLAZE: In small saucepan over very low heat, melt 6
tablespoons butter or margarine and 1 cup Hersheys Semi-Sweet
Chocolate Chips. 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 Hersheys Mint Chocolate Chips may be
substituted for Hersheys Semi-Sweet Chocolate Chips in Chocolate
Topping. Omit creme de menthe in Mint Cream Center.
Hersheys is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias
Source from luhu.jp
Tags
Desserts