| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | Desserts | 1 | Servings |
INGREDIENTS
| 1 | Stick Margarine | |
| 1 | c | Sugar |
| 4 | Eggs | |
| 1 | ts | Vanilla |
| 16 | oz | Chocolate Syrup; can |
| 1 | c | Flour |
| 3 | tb | Flour |
| 2 | c | Powdered Sugar |
| 2 | ts | Milk |
| 1/4 | ts | Peppermint Extract |
| 5 | dr | Green Food Coloring |
| 3 | oz | Cream Cheese |
| 1/2 | ts | Vanilla |
| 1 | c | Chocolate Chips |
| 6 | tb | Margarine |
INSTRUCTIONS
Oven at 350°. Mix together 1 stick margarine, 1 c. sugar, eggs, 1 tsp. vanilla, syrup, all flour until smooth. Put in 13 x 9" greased pan. Bake for 20 minutes. Mix together powdered sugar, milk, extracts, food coloring and cream cheese. Spread over the COOLED cake. Refrigerate until hard. OR use: 8 oz. cream cheese (softened in microwave), 14 oz. Eagle Brand Sweetened Condensed Milk, 2 eggs, 1 1/2 tsp. peppermint extract; green food coloring. Beat cream cheese until smooth; add remaining ingredients. Mix well. Pour over brownie. Bake until lightly browned. Cool. Melt chips and 6 TBS. margarine. Let cool and spread on top of dessert. OR use: ready-made chocolate frosting. Refrigerate until just before serving. Cut into small squares to serve. Store in refrigerator. Can freeze dessert. Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Sep 7, 1998, converted by MM_Buster v2.0l.
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