Ingredients
1 cup all-purpose flour
1 cup sugar
1/2 cup butter or margarine - softened
4 eggs
1 can (16-oz.) hershey's syrup
1 mint cream center -(recipe follows)
1 chocolate glaze -(recipe follows)
Directions
Heat oven to 350 degrees Fahrenheit. Grease 13x9x2-inch baking pan. In
large mixer bowl, combine flour, sugar, butter, eggs and syrup; beat
until smooth. Pour batter into prepared pan. Bake 25 to 30 minutes or
until top springs back when touched lightly in center. Cool
completely in pan on wire rack. Spread MINT CREAM CENTER on cake.
Cover; refrigerate. Pour CHOCOLATE GLAZE over chilled dessert. Cover;
refrigerate at least 1 hour before serving. Cover; refrigerate
leftover dessert. About 12 servings.
MINT CREAM CENTER: In small mixer bowl, combine 2 cups powdered
sugar, 1/2 cup (1 stick) softened butter or margarine, and 2
tablespoons green creme de menthe*; beat until smooth.
* 1 tablespoon water, 1/2 to 3/4 teaspoon mint extract and 3 drops
green food color may be substituted for creme de menthe.
CHOCOLATE GLAZE: In small saucepan over very low heat, melt 6
tablespoons butter or margarine and 1 cup Hershey's Semi-Sweet
Chocolate Chips. Remove from heat; stir until smooth. Cool slightly.
Chocolate Mint Triangles: Cut dessert into about twelve 3-inch
squares; cut each square diagonally into halves. About 24 triangles.
Double Chocolate Mint Dessert Hershey's Mint Chocolate Chips may be
substituted for Hershey's Semi-Sweet Chocolate Chips in Chocolate
Topping. Omit creme de menthe in Mint Cream Center.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias
Servings: 12 servings
Chocolate Mint Dessert Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into ancient history, in truth as far back as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, these, ancient recipes were just basic hieroglyphic or cunieform instructions for preparing food.
Later on, in The time of the romans 25BC a man called Apicius created a collection of scripts which described recipes cooked by his fellow Romans. In his works, he describes how the roman meals were separated into starters, main course and desserts, a style of dining still practiced today. He also tells us how the ancient chefs made use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs for example bay, mint and parsley. Over the succeeding few centuries, the rich families of Europe tried to offer the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were at a premium. However, it was during the nineteenth century that fine cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and publishing recipes of the day. The TV revolution brought us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Mint Dessert recipe.
