Hershey’s Double Chocolate Mint Dessert

1 cup flour

1 cup sugar

1/2 cup softened margarine

4 eggs

1 1/2 cup (16 oz can) Hershey’s syrup

Heat oven to 350.  Grease rectangular pan, 13X9.  In large mixer bowl, beat flour, sugar, margarine, eggs and syrup until smooth.  Pour into prepared pan.  Bake 25-30 min. or until top springs back when lightly toughed. (Top may still appear wet.) Cool completely in pan.

Spread mint cream layer on cake; chill.  Pour chocolate topping over dessert.  Cover and chill.

Mint layer:

2 cup confectioner’s sugar

1/2 cup margarine, softened

1 tablespoon water

1/2 teaspoon mint extract

5 drops green food coloring

In small bowl, combine ingredients; beat until smooth.

Chocolate Topping:

6 tablespoons butter

1 cup Hershey’s mint chocolate chips

In small microwavable bowl, melt butter and chips until smooth, stirring occasionally.

Nancy Lance (Lydia’s Mother-in-law)

Eagle River, Alaska

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