Chocolate Mint Dessert

[Raine]

Chocolate Mint Dessert

Yield: 12 Servings

1 c All-purpose flour
1 c Sugar
1/2 c Butter or margarine softened
4 Eggs
1 cn (16-oz.) Hershey's Syrup
MINT CREAM CENTER
-- (recipe follows)
CHOCOLATE GLAZE
-- (recipe follows)

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 Hershey's 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 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