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Chocolate Mint Dessert
* Exported from MasterCook *
Chocolate Mint Dessert
Recipe By : Marni Tuttle <tuttle@ug.cs.dal.ca>
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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Cake:
1 c All-purpose flour
1 c Sugar
1/2 c butter or Margarine, softened
4 Eggs
1 1/2 c (16-oz. can) Hershey's Syrup
Mint Cream Center:
2 cups powdered sugar
1/2 cup softened butter or margarine
2 tablespoons green creme de menthe or see substitute
Creme de Menthe Substitute:
3 drops green food color
1 tablespoon water
1 teaspoon mint extract
Chocolate Glaze:
6 tablespoons butter or margarine
1 cup Hershey's Semi-Sweet Chocolate Chips
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 powdered sugar, butter
or margarine, and creme de menthe or substitute; beat until smooth.
CHOCOLATE GLAZE: In small saucepan over very low heat, melt 6 butter or
margarine and 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 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.
Hershey's is a registered trademark of Hershey Foods Corporation .
Recipe may be reprinted courtesy of the Hershey Kitchens.
From: Dan Klepach Date: 13 Nov 95
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