| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 1 | c | Sugar |
| 1/2 | c | Margarine |
| 4 | Eggs | |
| 1 | cn | (16oz) chocolate syrup |
| 2 | c | Confectionary sugar |
| 1/2 | c | Margarine |
| 1 | tb | Water |
| 1/2 | ts | Mint extract |
| 3 | dr | Green food coloring. |
| 4 | tb | Margarine |
| 1 | c | Chocolate chips |
INSTRUCTIONS
CAKE MINT CREAM LAYER CHOCOLATE TOPPING Source: I can't remember. Some wonderful cook over the years - I think it was from my oldest son's rebbe's wife in South Bend, Ind.) Cake: Bake in 9x13 pan at 350 degrees for 25-30 minutes. Freeze when cool. MINT CREAM LAYER: Mix and smear on frozen cake layer. Freeze again. Then add: CHOCOLATE TOPPING: Microwave above for 1-1-1/2 minutes. Put on top layer and keep frozen until about 20 minutes before you are ready to serve. It's very rich, but oh so good!! Posted to JEWISH-FOOD digest by jblg@juno.com (Joy B Gardin) on Aug 4, 1998, converted by MM_Buster v2.0l.
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