Chocolate Mint Dessert

Name: Chocolate Mint Dessert
Total time: 1800 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup gluten-free flour (or reg flour); 1 cup sugar substitute, such as splenda (or granulated sugar); 1/2 cup butter, softened; 4 eggs (or equivalent of egg substitute); 1 1/2 cups chocolate syrup; 2 cups powdered sugar; 1/2 cup butter, softened; 2 tbsp green creme de menthe (or 1 tbsp water, 3/4 tsp mint extract, & 3 drops green food coloring); 6 tbsp butter; 1 cup semi-sweet chocolate chips

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

This also has 2 hrs of refrigeration on top of 30 minutes cooking time.

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

This also has 2 hrs of refrigeration on top of 30 minutes cooking time.

Saved

Ingredients

30 mins

12 servings

1 cupgluten-free flour (or reg flour)
1 cupsugar substitute, such as splenda (or granulated sugar)
1/2 cupbutter, softened
4eggs (or equivalent of egg substitute)
1 1/2 cupschocolate syrup
2 cupspowdered sugar
1/2 cupbutter, softened
2 tbspgreen creme de menthe (or 1 tbsp water, 3/4 tsp mint extract, & 3 drops green food coloring)
6 tbspbutter
1 cupsemi-sweet chocolate chips

Saved

Steps

30 mins

1

Heat oven to 350 degrees. Grease a 13x9 baking dishes.
2

Combine flour, sugar, 1/2 cup butter, eggs, syrup in a large bowl. Beat unril smooth. Pour batter in prepared pan.
3

Bake 25-30 minutes or when top springa back when lightly touched in center. Cool completerly.
4

Combine powdered sugar, 1/2 cup butter, & creme de menthe in medium bowl. Beat until smooth. Spread over cake. Cover. Refrigerate for at least an hour.
5

Melt 6 tbsp butter & chocolate chips in a saucepan over very low heat. Remive from heat. Stir until smooth. Cool slightly. Spread over chilled dessert. Cover. Refrigerate for at least 1 hour before serving.