Chocolate Mint Cake Squares

SUBMITTED BY: Sally PHOTO BY: jillandpark

"Delicious! The combination of mint and chocolate is always a sure-fire pleaser."

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 1 -13x9 inch cake

USMETRIC

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INGREDIENTS

1/2 cup butter, softened
1 cup white sugar
4 eggs
16 ounces chocolate syrup
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
2 cups confectioners' sugar
1/2 cup butter
4 tablespoons creme de menthe liqueur
1 cup semisweet chocolate chips
6 tablespoons butter

READ REVIEWS (14)

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Grease one 13x 9 inch baking pan.
Cream 1/2 cup butter or margarine with 1 cup white sugar. Beat in the eggs. Stir in the chocolate syrup and vanilla. Mix in the flour and salt. Stir until just combined. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until cake tests done. Let cake cool before frosting with Mint Layer and Chocolate Glaze.
To Make Mint Layer: Combine the confectioners sugar, 1/2 cup butter and the creme de menthe syrup, blend until light. Spread over the top of the cooled cake.
To Make The Chocolate Glaze: Melt the chocolate chips and 6 tablespoons butter together. Let cool slightly then spread over top of the mint layer. Chill cake for at least 3 hours or overnight. Cut into small blocks to serve. This cake needs to be kept refrigerated.

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REVIEWS

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Reviewed on Mar. 3, 2007 by Necia

This was easy and delicious. I took the advice of some other reviewers regarding the mint filler, and used about 2 tablespoons of milk, a teaspoon of peppermint extract, about 2 tablespoons of additional powdered sugar and some green food coloring instead of the creme de menthe. Turned out super. Also, for the other folks who are in a hurry like I was, my cake wasn't entirely cooled, I only chilled the mint layer for about 15 minutes before adding the chocolate and chilling for only about another 1 1/2 hours. Turned out fabulous. Thank you!

4 users found this review helpful

Reviewed on Jul. 2, 2005 by SERENISM

This is a fail proof recipe. I made so many mistakes( over beating the butter till it seperated for both batter and icing) and I was amazed that the cake still turned out yummy! I used one teaspoon of mint extract and that worked great. TO salvage my cake, I placed it in the freezer and it still tasted fudgey and moist! granted the cake layer isn't the most chocolatey, the whole combination worked really well. It was like eating Andes Mint or After Eight mint cakes! A real keeper!

4 users found this review helpful

Reviewed on Dec. 10, 2003 by BABSKITCHEN

I was given this almost exact recipe from my sister-in-law several years ago. About the only difference is I use a few drops of peppermint extract in place of the creme dé menthe. I also add a couple drops of either green or red food coloring. I don't let mine chill more than about 45 mins. or the top tends to crack easily when you are trying to cut it. Also, I divide the pan into about 4 sections, saving one to eat immediately, and the other 3 are cut up and put on paper plates then in plastic freezer bags. They freeze nicely and thaw quickly when you are looking for a quick dessert or have someone drop in unexpectedly. I try to keep a couple plates in the freezer at all times.

3 users found this review helpful

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