| 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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