- For the Cake Layer:
- 1/2 cup butter, softened
- 1 cup white sugar
- 4 eggs, room temperature
- 16 ounces chocolate syrup
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups confectioners' sugar, sifted
- 1/2 cup butter
- 1/4 cup creme de menthe liqueur
- 1 cup semisweet chocolate chips
- 6 tablespoons butter
- Preheat the oven to 350 degrees F (175 degrees C). Grease one 13x 9-inch baking pan.
- Cream 1/2 cup butter with 1 cup white sugar. Beat in the eggs one at a time, mixing after each until fully incorporated. 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 in the preheated oven until a tester comes out clean, about 30 minutes. Let cake cool completely before frosting.
- To Make Mint Layer: Combine the confectioners' sugar and 1/2 cup butter; beat with an electric mixer until smooth. Pour in the creme de menthe syrup; blend until incorporated. Spread over the top of the cooled cake.
- To Make The Chocolate Glaze: Melt the chocolate chips and 6 tablespoons butter together over low heat or in a microwave, stirring every 30 seconds. 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. Keep cake refrigerated.
07/25/2019
recipepes.com
chocolate mint cake squares, recipe
PT15M
PT1H
5
455 calories
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