Chocolate Mint Cake
Yield
1 cakePrep
10 minCook
30 minReady
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
butter
softened |
|
| 4 | large |
eggs
|
|
| 1 ½ | cups |
chocolate syrup
|
|
| 2 | cups |
powdered sugar
|
|
| ½ | cup |
butter
softened |
|
| 1 | tablespoon |
water
|
|
| ½ | teaspoon |
mint extract
|
*
|
| 3 |
food coloring
green |
*
|
|
| 6 | tablespoons |
butter
|
|
| 1 | cup |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
butter
softened |
|
| 4 | large |
eggs
|
|
| 355 | ml |
chocolate syrup
|
|
| 473 | ml |
powdered sugar
|
|
| 118 | ml |
butter
softened |
|
| 15 | ml |
water
|
|
| 2.5 | ml |
mint extract
|
*
|
| 3 |
food coloring
green |
*
|
|
| 9E+1 | ml |
butter
|
|
| 237 | ml |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
Directions
Heat oven to 350℉ (180℃).
Grease a 9x13-inch pan.
In a large mixer bowl, combine first 5 ingredients; beat until smooth.
Pour into prepared pan.
Bake 25 to 30 minutes, or until top springs back when tapped lightly.
Cool completely in pan.
In a small bowl, combine confectioners' sugar, butter, water, mint extract and food coloring.
Beat until smooth.
Spread this on cake.
Cover and chill.
In a small saucepan over low heat, melt butter and chocolate chips.
Remove from heat; stir until smooth.
Cool slightly.
Pour over chilled cake.
Cover and chill at least 1 hour before serving.
