Chocolate Mint Dessert
Print Category Chocolate and Fudge Thematic No thematic Source Hershey's Evaluation
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Ingredients
- 1 cup (250mL) all-purpose flour
- 1 cup (250mL) sugar
- 1/2 cup (125mL) butter or margarine, softened
- 4 eggs
- 1-1/2 cups (375mL) HERSHEY'S Syrup
- MINT CREAM CENTER(recipe follows)
- CHOCOLATE GLAZE(recipe follows)
CHOCOLATE GLAZE
- MINT CREAM CENTER:
- 2 cups powdered sugar
- 1/2 cup (1 stick) softened butter or margarine
- 2 tablespoons green creme de menthe (OR 1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract
- 3 drops green food color may be substituted for creme de menthe
- CHOCOLATE GLAZE:
- 6 tablespoons butter or margarine
- 1 cup HERSHEY'S Semi-Sweet Chocolate Chips
Preparation
- 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.
CHOCOLATE GLAZE
- 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.
- 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.
Cook commentary
Yield: 12 servings
Bake Time: 25 to 30 minutes
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