chocolate mint cake squares

chocolate mint cake squares
  • 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


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease one 13x 9-inch baking pan.
  2. 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.
  3. Bake in the preheated oven until a tester comes out clean, about 30 minutes. Let cake cool completely before frosting.
  4. 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.
  5. 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
chocolate mint cake squares, recipe PT15M PT1H 5 455 calories

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