INGREDIENTS

INSTRUCTIONS

Heat oven to 350 degrees Fahrenheit. Grease 13x9x2-inch baking pan. In
large mixer bowl, combine flour, sugar, butter, eggs and syrup; beat until
smooth. Pour batter into prepared pan. Bake 25 to 30 minutes or until top
springs back when touched lightly in center. 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 1 hour before
serving. Cover; refrigerate leftover dessert. About 12 servings.
MINT CREAM CENTER: In small mixer bowl, combine 2 cups powdered sugar, 1/2
cup (1 stick) softened butter or margarine, and 2 tablespoons green creme
de menthe*; beat until smooth.
* 1 tablespoon water, 1/2 to 3/4 teaspoon mint extract and 3 drops green
food color may be substituted for creme de menthe.
CHOCOLATE GLAZE: In small saucepan over very low heat, melt 6 tablespoons
butter or margarine and 1 cup Hershey's Semi-Sweet Chocolate Chips. Remove
from heat; stir until smooth. Cool slightly.
Chocolate Mint Triangles: Cut dessert into about twelve 3-inch squares; cut
each square diagonally into halves. About 24 triangles.
Double Chocolate Mint Dessert Hershey's Mint Chocolate Chips may be
substituted for Hershey's Semi-Sweet Chocolate Chips in Chocolate Topping.
Omit creme de menthe in Mint Cream Center.
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias
Posted to MM-Recipes Digest  by "John Williams" <bsharps@pcola.gulf.net> on
Aug 29, 1998

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