"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Hershey's Double Chocolate Mint Dessert Recipe

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This recipe for Hershey's Double Chocolate Mint Dessert, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Nutter Frauley
Added: Wednesday, June 25, 2008


Cake Layer:
1 c. flour
1 c. sugar
½ c. butter or margarine, softened
4 eggs
1 (16 oz.) can Hershey’s Syrup

Mint Cream Layer:
2 c. powdered sugar
½ c. butter or margarine, softened
1 T. water
½ tsp. mint extract
3 drops green food coloring (optional)

Chocolate Topping:
6 T. butter
1 c. mint chocolate or semi sweet chocolate chips

Heat oven to 350º. Grease a 9x13 pan. In a large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth. Pour into pan. Bake 25-30 minutes or until top springs back when touched. (Top may still appear wet). Cool completely in pan.

For Mint Cream layer, in a small mixer bowl, combine powdered sugar, butter, water, mint and food coloring. Beat until smooth. Spread onto cooled cake. Chill.

For chocolate topping, in a small micro-proof bowl, melt butter and chips at high for 1 – 1 ½ minutes or until chips are melted. Pour over the dessert. Cover and chill.




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