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Chocolate Mint Cake

 

27

Yield

1

cake

Prep

10

min

Cook

30

min

Ready

Trans-fat Free, Good source of fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 387g (13.7 oz)
Amount per Serving
Calories 156745% of calories from fat
 % Daily Value *
Total Fat 79g 121%
Saturated Fat 46g 230%
Trans Fat 0g
Cholesterol 381mg 127%
Sodium 914mg 38%
Total Carbohydrate 69g 69%
Dietary Fiber 4g 16%
Sugars g
Protein 31g
Vitamin A 44% Vitamin C 0%
Calcium 17% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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