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Category: |
Category: |
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Cake (First Layer) |
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Ingredients: |
Ingredients: ½ cup margarine
1 cup sugar
4 eggs, thoroughly beaten
1 cup Flour
½ teaspoon salt
1 teaspoon vanilla or ¾ teaspoon mint extract
1 16-ounce can Hershey’s Chocolate Syrup
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Directions: |
Directions:Grease the bottom only of a 9 X 13 inch baking pan* (deeper than a cookie sheet). Preheat oven to 325º.
Cream together margarine and sugar.
Add the beaten eggs and stir well.
Add the vanilla extract and the can of Hershey's Syrup.
Combine the flour and salt then add the dry ingredients to the wet ingredients. Mix well. Pour the batter into the prepared pan.
Bake for approximately 30 minutes. Watch the edges (can get very dry) and use a cake tester in the middle. If you choose to use butter instead of margarine, the tester may have a fudgy residue but will not be thin. Allow the cake to cool thoroughly before beginning the second layer. FAILURE TO ADEQUATELY COOL THE CAKE WILL LEAD TO A SEPARATED SECOND LAYER. |
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Mint Layer (Second Layer) |
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Ingredients: |
Ingredients: ½ cup margarine (if you like a richer flavor and lighter texture, use butter)
2 cups confectioners’ sugar
pinch of salt (to cut the overly sweet flavor – Kay’s addition)
4-5 tablespoons of Crème De Menthe
(If you use clear Crème de Menthe, add green food coloring to the liqueur)
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Directions: |
Directions:Combine all mint layer ingredients. If the mixture is oily or thinner than most frostings, add more confectioner's sugar. Spread over the cooled cake. Refrigerate and allow to set. The second layer will be very firm when it is thoroughly chilled. If it is not, the third layer, which is applied warm, will melt the mint layer, and the presentation will be less striking. |
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Chocolate Top (Third Layer) |
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Ingredients: |
Ingredients: ½ cup margarine (again, butter may be substituted)
12-ounce package semi-sweet chocolate morsels
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Directions: |
Directions:In the top of a double boiler melt together the margarine and chocolate chips.
Allow to cool until the mixture feels lukewarm to the touch. Pour over the top of the cooled two layered cake; use a light touch as you spread the chocolate with a spatula. For the most impressive presentation, no spatula marks should be visible. Once you master this layer, you will be able to evenly pour the chocolate over the cake without the use of the spatula.
Refrigerate – cake is ready to serve when the third layer is hardened (approximately 5 hours).
Cut into small serving sizes (1 - 2 inch squares are the most attractively arranged on a plate. This dessert is very rich, so more than a 2-inch square is too much for many people. |
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Number Of
Servings: |
Number Of
Servings:48 |
Preparation
Time: |
Preparation
Time:8 hours |
Personal
Notes: |
Personal
Notes: This recipe was my husband David's mother, Elizabeth Jane Nowak's "go to" for large dinner parties and she cut the squares about 1 inch. Her grandchildren, our children, loved this dessert . . . and she made it for our family on a regular basis. We reminisce as a family every time I make the dessert for the kids. Mom Nowak was very willing to share both her recipes and her techniques. I've tried to convey her technique.
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This recipe for Creme De Menthe Squares is from