Choc-Mint Cake Squares

Prep Time: 30 Min

Cook Time: 30 Min

Ready In: 1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 1 -13x9 inch cake

INGREDIENTS

US Scaling

• 1/2 cup butter, softened
• 1 cup white sugar
• 4 eggs
• 16 ounces chocolate syrup
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 cups confectioners' sugar
• 1/2 cup butter
• 4 tablespoons creme de menthe liqueur
• 1 cup semisweet chocolate chips
• 6 tablespoons butter

Metric Scaling

• 115 g butter, softened
• 200 g white sugar
• 4 eggs
• 450 g chocolate syrup
• 5 ml vanilla extract
• 125 g all-purpose flour
• 3 g salt
• 250 g confectioners' sugar
• 115 g butter
• 60 ml creme de menthe liqueur
• 170 g semisweet chocolate chips
• 85 g butter

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease one 13x 9 inch baking pan.
2. Cream 1/2 cup butter or margarine with 1 cup white sugar. Beat in the eggs. Stir in the chocolate syrup and vanilla. Mix in the flour and salt. Stir until just combined. Pour the batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cake tests done. Let cake cool before frosting with Mint Layer and Chocolate Glaze.
4. To Make Mint Layer: Combine the confectioners sugar, 1/2 cup butter and the creme de menthe syrup, blend until light. Spread over the top of the cooled cake.
5. To Make The Chocolate Glaze: Melt the chocolate chips and 6 tablespoons butter together. Let cool slightly then spread over top of the mint layer. Chill cake for at least 3 hours or overnight. Cut into small blocks to serve. This cake needs to be kept refrigerated.