Recipe
Dessert
Chocolate Mint Dessert
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. all-purpose flour | ||
| 1 c. sugar | ||
| ½ c. butter or margarine, softened | ||
| 4 eggs | ||
| 1 (16 oz) can chocolate syrup | ||
| 2 c. powdered sugar | ||
| ½ c. butter or margarine, softened | ||
| 1 tbsp. water | ||
| ½ to 3/4 tsp mint extract | ||
| 3 to 4 drops green food coloring | ||
| 6 tbsp. butter or margarine | ||
| 1 c. semisweet chocolate chips |
Directions
- To prepare cake, preheat oven to 350 degrees. Spray a 9-by-13-inch pan with nonstick cooking spray.
- In large mixer bowl, beat together flour, white sugar, 1/2 cup butter, eggs and chocolate syrup until smooth. Pour into prepared pan.
- Bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean. Cool cake completely in pan.
- To prepare mint cream center, beat together powdered sugar, 1/2 cup butter, water, mint extract and green food coloring in a small bowl until smooth. Spread on cooled cake. Refrigerate.
- To prepare chocolate topping, melt 6 tablespoons butter and chocolate chips in a small saucepan over low heat. Remove from heat and cool slightly. Pour chilled mint layer. Refrigerate for at least 1 hour before serving.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 65mg
- Sodium: 100mg
- Total Carbohydrates: 42g
- Protein: 3g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 0%