Hersheys Double Chocolate Mint Dessert

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1 c Sugar
1/2 c Butter margarine
2 c Powdered sugar
1 tb Water
1/2 ts Mint extract; (up to 1)
4 Eggs
6 tb Butter or margarine
1 c All purpose flour
1/2 c Butter; or margarine;softened
3 dr Green food color

Original recipe makes 1



(Beautiful! and delicious...everyone will ask for the recipe!) Base: Heat oven to 350 degrees. Grease rectangle pan, 13 x 9 inches. In a large mixer bowl beat flour, sugar, butter, eggs, and syrup until smooth. Pour into prepared pan. Bake 25-30 minutes. or until top springs back lightly when touched. (top may still appear wet.) Cool completely in pan. Spread Mint cream layer on cake layer. (see recipe below) Chill. Pour chocolate topping over dessert. (see below) Cover, chill. Cut into small squares. Mint Cream Layer: In small mixer bowl combine 2 cups powdered sugar, 1/2 cup butter margarine, 1 Tablespoon water, 1/2 - 1 tsp. mint extract, and 3 drops green food color. Beat until smooth and fluffy. Chocolate Topping: Im small microwave bowl. melt 6 Tablespoons butter or margarine and 1 cup Hersheys mint chocolate or semi-sweet chips on high 1 to 1-1/2 minutes, or until chips are melted and mixture is smooth and warm when stirred. Posted to Bakery-Shoppe Digest V1 #423 by Shelley Sparks on Nov 29, 1997

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Calories Per Serving: 8085 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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