Wednesday, May 03, 2006

Chocolate Mint Dessert

This simply delicious. Mint and chocolate are jsut made for each other. A word of caution! This is very rich! This would be a great cake for a tea. Cut them up in smaller pieces than shown in this picture and serve.

Chocolate Mint Dessert


1 cup (2 sticks) butter or margarine
2 cups sugar
2 tsp. vanilla extract
4 eggs
3/4 cup HERSHEY'S Cocoa
1 cup all-purpose flour
1/2 tsp. baking powder

Mint cream center (recipe follows)

Chocolate glaze (recipe follows)

Mint cream center:

2 cups powdered sugar
1/2 cup (1 stick) softened butter or margarine
2 Tbsp. green creme de menthe liqueur (OR, 1 Tbsp. water, 1/2 to 3/4 tsp. mint extract and 3 drops green food color may be substituted for creme de menthe)

Chocolate glaze:

6 Tbsp. butter or margarine
1 cup HERSHEY'S Semi-Sweet Chocolate Chips


Heat oven to 350°F. Grease 13 x 9 x 2-inch glass baking dish. Place butter in a large microwave-safe bowl. Microwave on HIGH for 2 minutes or until melted. Stir in sugar and vanilla. Add eggs; beat well. Add cocoa, flour and baking powder; beat until well blended. Pour batter into prepared pan. Bake 25 to 30 minutes or until "brownie" begins to pull away from sides of pan. 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 one hour before serving. Makes about 12 servings.

Mint cream center:

In a small bowl, combine powdered sugar , butter or margarine and green creme de menthe liqueur (or substitute); beat until smooth. Chocolate glaze: In a small microwave-safe bowl, place butter or margarine and chocolate chips. Microwave on HIGH (100%) one minute or until mixture is smooth when stirred. Cool slightly.

Double Chocolate Mint Dessert: HERSHEY'S Mint Chocolate Chips may be substituted for HERSHEY'S Semi-Sweet Chocolate Chips in glaze. Omit creme de menthe in cream center.

Provided by Hershey Foods Corporation

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