Irish Chocolate Mint Dessert
Bring this moist chocolate mint cake out at St. Patrick’s Day, Easter or any time of year. The rich chocolate cake and chocolate glaze surround a refreshing mint cream center. Cut the dessert into squares and serve at parties or as an after-dinner dessert.
Ingredients
- 1-1/2 cups butter or margarine (3 sticks) plus 6 tablespoons , divided
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 1 cup all-purpose flour
- 3/4 cup HERSHEY'S Cocoa
- 1/2 teaspoon baking powder
- 2-2/3 cups powdered sugar
- 1 tablespoon water plus 1 teaspoon
- 1 teaspoon mint extract
- 4 drops green food color
- 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
Directions
- 1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
- 2. Place 1 cup (2 sticks) butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes or until melted. Stir in granulated sugar and vanilla. Add eggs; beat well. Add cocoa, flour and baking powder; beat until well blended. Pour batter into prepared pan.
- 3. Bake 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack.
- 4. Prepare Mint Cream Center by combining powdered sugar, 1/2 cup (1 stick) softened butter, water, mint extract and food color. Beat until smooth. Divide and spread evenly on brownies. Cover; refrigerate until cold.
- 5. Prepare Chocolate Glaze by placing remaining 6 tablespoons butter and chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until mixture is smooth when stirred. Cool slightly; pour over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. 24 servings.
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