1 cup flour
1 cup sugar
½ cup butter/margarine, softened
4 eggs
1 ½ cups (16 oz. can) chocolate syrup
Heat oven to 350. Grease 13x9x2 inch pan. In large bowl beat first 5 ingredients until smooth. Pour into pan; bake 25-30 minutes or until top springs back when lightly touched (top may still appear wet). OR, I usually just use a boxed brownie mix and bake as directed. Cool completely in pan. Spread mint cream layer on cake; chill. Pour chocolate topping over dessert; cover and chill.
Mint Cream Layer
In small bowl combine 2 cups confectioner sugar, ½ cup butter/marg. (soft), 1 T water, ½ t mint extract and
3 drops green food color; beat until smooth.
Chocolate Topping
In small microwave-proof bowl melt 6 T butter/ marg. and 1 cup mint or semi-sweet chocolate chips on High for 1-1 ½ min. or just until chips are melted and mixture is smooth when stirred.
We love eating these when they’re cold—the top is like candy! Although they're also good freshly made and gooey.
