Print
Email
Add a photoServings: 12
Ingredients
- 1 c. all-purpose flour
- 1 c. sugar
- 1/2 c. butter, softened
- 4 large eggs
- 1 1/2 c. (16 ounce can) Hershey's syrup
Directions
- Heat oven to 350 degrees. Grease rectangular pan, 13 x 9 x 2 inches. In large mixer bowl beat flour, sugar, butter, large eggs and syrup till smooth. Pour into prepared pan; bake 25 to 30 min or possibly till top springs back when lightly touched. (Top may still appear wet). Cool completely in pan. Spread Mint Cream Layer on cake (see below); refrigerate. Pour Chocolate Topping over dessert (see below). Cover; refrigerate.
- In small mixer bowl, put together 2 cups confectioners' sugar, 1/2 cup butter, softened, 1 tbsp water, 1/2 tsp mint extract and 3 drops green food color (optional); beat till smooth.
- In small micro-proof bowl heat 6 tbsp butter, and 1 cup Hershey's mint chocolate chips or possibly semi-sweet chocolate chips at high (100%) for 1 to 1 1/2 min or possibly just till chips are melted and mix is smooth when stirred. About 12 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 12 servings | |
| Calories 300 | |
| Calories from Fat 83 | 28% |
| Total Fat 9.44g | 12% |
| Saturated Fat 5.39g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 111mg | 5% |
| Potassium 46mg | 1% |
| Total Carbs 52.16g | 14% |
| Dietary Fiber 0.3g | 1% |
| Sugars 34.81g | 23% |
| Protein 3.22g | 5% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
