Ingredients
1 cup all purpose flour
1 cup sugar
1/2 cup(1 stick) butter, softened
4 eggs
1 1/2 cups Hershey’s Syrup
Mint Cream Center (recipe follows)
Chocolate Glaze (recipe follows)
Preparation
Heat oven to 350 degrees. Grease 13x9x2 inch baking pan. Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into prepared pan. Bake 25-30 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 left over dessert. MINT CREAM CENTER: Combine 2 cups powdered sugar, 1/2 cup (1 stick)softened butter and 2 tablespoons green creme de menthe (OR 1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3 drops green food color may be substituted for creme de menthe) in medium bowl; beat until smooth. CHOCOLATE GLAZE: Melt 6 tablespoons butter and 1 cup Chocolate Chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly. Cut dessert into about twelve 3 inch squares; cut each square diagonally into halves. About 24 triangles.
