Hershey’s Double Chocolate Mint Dessert

Ingredients

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup butter or margarine, softened
• 4 eggs
• 1 1/2 cups (16-ounce can) Hershey’s Syrup

Mint Cream Layer

• 2 cups confectioners’ sugar
• 1/2 cup butter or margarine, softened
• 1 tablespoon water
• 1/2 teaspoon mint extract
• 3 drops green food color (optional)

Chocolate Topping

• 6 tablespoons butter or margarine
• 1 cup Hershey’s Mint Chocolate Chips or Semi-Sweet Chocolate Chips

Steps

1. Heat oven to 350°. Grease rectangular pan, 13x9x2 inches.
2. In large mixer bowl beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan.
3. Bake 25 to 30 minutes or until top springs back when lightly touched. (Top may still appear wet.) Cool completely in pan.
4. Mint Cream Layer: In small mixer bowl combine confectioners’ sugar, butter or margarine, water, mint extract and food color (optional); beat until smooth. Spread on cake; chill.
5. Chocolate Topping: In small micro-proof bowl melt butter or margarine and chips at HIGH (100%) for 1 to 1 1/2 minutes or just until chips are melted and mixture is smooth when stirred.
6. Pour Chocolate Topping over dessert. Cover; chill.

Notes

About 12 servings.

Printed recipe cut from a magazine/ad with photo, pasted onto a lined index card.

From a printed recipe (Hershey’s) kept in Rosie Lee’s recipe box.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.