CHOCOLATE
MINT CAKE
(A
great Christmas dessert!)
Submitted
by Cynthia Fett
This
is a very rich cake, almost like fudge. My family’s favorite!
CAKE
LAYER:
1
c. sugar
½
c. butter, softened
4
eggs, beaten
1
c. flour
½
t. salt
1
t. vanilla
1
16-oz. can Hershey’s syrup
Mix
(with electric mixer) and pour into greased 9x13-inch baking pan. Bake 30
minutes at 350o. Cool cake completely in pan.
MINT
LAYER:
2
c. powdered sugar
2½
T. green crème de menthe
½
c. butter
Mix
and spread over cooled cake. Refrigerate while making glaze.
CHOCOLATE
GLAZE:
6
oz. chocolate chips
6
T. butter
Melt
in pan; cool a little, and spread over mint layer, not quite to edges (i.e.,
leave a little green showing around the outside.)
Chill
cake until glaze is firm but not hard; remove from refrigerator and cut into
squares. If cake is refrigerated overnight, remove from ‘fridge 15-20 minutes
before serving.