Bottom layer:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 4 large eggs, beaten
- 1/4 cup butter, melted
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 (16-ounce) can chocolate syrup
Mint layer:
- 2 cups powdered sugar
- 1/4 cup butter, melted
- 2 tablespoons milk
- 1/2 teaspoon peppermint extract
- 2 drops green food coloring
Glaze:
- 3/4 cup semisweet chocolate chips
- 3 tablespoons butter
Preheat the oven to 350° F.
To prepare the bottom layer, lightly spoon the flour into a dry measuring cup; level with a knife. Combine the flour and salt; stir with a whisk. Combine the granulated sugar, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add the flour mixture to the chocolate mixture, stirring until blended. THE BATTER WILL BE VERY THIN! Pour the batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in the center comes out almost clean. Cool completely in the pan on a wire rack.
To prepare the mint layer, combine the powdered sugar, 1/4 cup melted butter, and the next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread the mint mixture over the cooled cake.
To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until they are melted, stirring after 30 seconds. Let it stand for 2 minutes. Spread the chocolate mixture evenly over the top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
- Yields: 20 servings
- Preparation Time: 1 hour