Friday, January 7, 2011
I hope everyone had a happy new year!
To make the brownie layer:
1 cup all-purpose flour
1 cup sugar
½ cup unsalted butter, softened
1 ½ cups (16 ounce can) Hershey’s Syrup
Heat oven to 350 degrees. Grease a 9 x 13” pan. In a large mixer bowl, beat flour, sugar, butter, eggs, and syrup until smooth. Pour into pan, bake at 25 to 30 minutes or until the top springs back when lightly touched. Cool completely in pan. Spread the mint cream layer on cake (recipe below), then chill. Pour chocolate topping over the mint layer, cover and chill.
2 cups confectioners’ sugar
½ cup butter, softened
1 tablespoon water
½ teaspoon mint extract
Combine all ingredients in a small bowl, then beat until smooth.
6 tablespoons butter
1 cup semisweet chocolate (my mom uses E. Guittard semisweet chocolate that is 61% cacao)
Microwave ingredients on high until melted.