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.

SKILL LEVEL

intermediate

PREP

20 min

BAKE

35 min

Ingredients

	Amount Per Serving	% DV *
Calories	320
Calories from Fat	160
Total Fat	18 g	28% DV
Saturated Fat	11 g	55% DV
Trans Fat	0 g
Cholesterol	75 mg	25% DV
Sodium	150 mg	6% DV
Total Carbohydrates	40 g	13% DV
Dietary Fiber	1.0 g	4% DV
Sugars	33 g
Protein	3 g
Vitamin A		10% DV
Vitamin C		0% DV
Calcium	0 mg	0% DV
Iron		10% DV

Amount Per Serving

% DV *

Calories

320

Calories from Fat

160

Total Fat

18 g

28% DV

Saturated Fat

11 g

55% DV

Trans Fat

0 g

Cholesterol

75 mg

25% DV

Sodium

150 mg

6% DV

Total Carbohydrates

40 g

13% DV

Dietary Fiber

1.0 g

4% DV

Sugars

33 g

Protein

3 g

Vitamin A

10% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

10% DV

	Amount Per Serving	% DV *
Calories	320
Calories from Fat	160
Total Fat	18 g	28% DV
Saturated Fat	11 g	55% DV
Trans Fat	0 g
Cholesterol	75 mg	25% DV
Sodium	150 mg	6% DV
Total Carbohydrates	40 g	13% DV
Dietary Fiber	1.0 g	4% DV
Sugars	33 g
Protein	3 g
Vitamin A		10% DV
Vitamin C		0% DV
Calcium	0 mg	0% DV
Iron		10% DV

Amount Per Serving

% DV *

Calories

320

Calories from Fat

160

Total Fat

18 g

28% DV

Saturated Fat

11 g

55% DV

Trans Fat

0 g

Cholesterol

75 mg

25% DV

Sodium

150 mg

6% DV

Total Carbohydrates

40 g

13% DV

Dietary Fiber

1.0 g

4% DV

Sugars

33 g

Protein

3 g

Vitamin A

10% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

10% DV

1-1/2 cups

butter or margarine (3 sticks) plus 6 tablespoons , divided

2 cups

granulated sugar

2 teaspoons

vanilla extract

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.

Irish Chocolate Mint Dessert

Ingredients

Directions

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