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.