Double Chocolate Mint Dessert
1 cup all-purpose flour
1 cup sugar
2 sticks butter plus 6 tablespoons, divided, softened
4 eggs
1 (16 ounce) can chocolate syrup
2 cups powdered sugar
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring
1 cup mint or semi-sweet chocolate chips
Preheat oven to 350 degrees. In bowl, combine flour, sugar, 1 stick butter, eggs and chocolate syrup. Beat with mixer until smooth. Pour into greased 9x13 inch baking pan. Bake for 25 to 30 minutes. Cool completely. In another bowl, combine powdered sugar, 1 stick butter, water and peppermint extract. Add food coloring; beat until smooth. Spread over cake. Chill. In microwave-safe bowl, combine chocolate chips and 6 tablespoons butter. Microwave on high for 1 to 1 1/2 minutes, or just until chocolate chips are melted and mixture is smooth when stirred. Pour over mint layer. Cover. Chill.
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1 cup all-purpose flour
1 cup sugar
2 sticks butter plus 6 tablespoons, divided, softened
4 eggs
1 (16 ounce) can chocolate syrup
2 cups powdered sugar
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring
1 cup mint or semi-sweet chocolate chips
Preheat oven to 350 degrees. In bowl, combine flour, sugar, 1 stick butter, eggs and chocolate syrup. Beat with mixer until smooth. Pour into greased 9x13 inch baking pan. Bake for 25 to 30 minutes. Cool completely. In another bowl, combine powdered sugar, 1 stick butter, water and peppermint extract. Add food coloring; beat until smooth. Spread over cake. Chill. In microwave-safe bowl, combine chocolate chips and 6 tablespoons butter. Microwave on high for 1 to 1 1/2 minutes, or just until chocolate chips are melted and mixture is smooth when stirred. Pour over mint layer. Cover. Chill.
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