Chocolate Mint Dessert
Chocolate Mint Dessert
Skill Level: Intermediate
Chocolate Mint Dessert


  • 1 cup all-purpose flour (250 mL)
  • 1 cup granulated sugar (250 mL)
  • 1/2 cup butter or margarine, softened (125 mL)
  • 4 eggs (4)
  • 1 1/2 cups HERSHEY'S Chocolate Syrup (375 mL)
  • Mint Cream Centre:
  • 2 cups icing sugar (500 mL)
  • 1/2 cup butter or margarine, softened (125 mL)
  • 2 tbsp green crème de menthe* (30 mL)
  • Chocolate Glaze:
  • 1 cup HERSHEY'S Dark Chocolate Chips or CHIPITS Semi-Sweet Chocolate Chips (250 mL)
  • 6 tbsp butter or margarine (90 mL)
Chocolate Mint Dessert


  • 1. Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch (3.5 L) baking pan.
  • 2. Combine flour, sugar, butter, eggs and syrup in a large bowl; beat until smooth. Pour batter into prepared pan.
  • 3. Bake for 25 to 30 minutes or until top springs back when touched lightly in the centre. Cool completely on wire rack.
  • 4. Mint Cream Centre: Combine sugar, butter and crème de menthe in a bowl and beat until well combined. Spread mint mixture over cooled cake. Cover and chill.
  • 5. Chocolate Glaze: Combine chocolate chips and butter in a small saucepan set over low heat. Cook, stirring constantly, until chips are melted and mixture is smooth; cool slightly. Pour glaze over chilled dessert. Chill for at least 1 hour before serving.
  • Makes 12 servings.
  • Tip:
  • • Replace crème de menthe with 1 tbsp (15 mL) water, plus 1/2 tsp (2 mL) mint extract and a few drops of green food colouring.
  • Variations:
  • • Chocolate Mint Triangles: Cut chilled dessert into twelve 3-inch (8 cm) squares; cut each square diagonally into halves. Makes 24 servings.
  • • Double Chocolate Mint Dessert: Substitute the chocolate chips with CHIPITS Mint Chocolate Chips in the Chocolate Glaze and omit crème de menthe in the Mint Cream Centre.