CHOCOLATE MINT SHEET CAKE

CHOCOLATE MINT SHEET CAKE image

Yield Makes about 24 pieces depending on size of cut squ

Number Of Ingredients 16

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Cake Base:
1 c. sugar
1/2 c. margerine or butter flavored crisco
1 c. flour
4 beaten eggs
1/2 tsp. salt
1 10 oz. can chocolate syrup
Mint Topping:
1 box confectioners sugar
1 1/2 sticks margerine
1 TBSP. peppermint extract
1 tsp. green food coloring
1-2 1/2 TBSP. milk
Chocolate Glaze:
1 1/2 c. chocolate chips
8 TBSP. margerine

Steps:

Cake Base: Cream sugar & Margerine, add beaten eggs, salt, flour and syrup. Mix well and pour into a 13x9 greased & floured pan. Bake at 350 degrees 30-35 minutes. Cool 2-3 hours. Topping: Add sugar, margerine,extract and coloring together, then add milk a bit at a time until a smooth consistency. Spread on the cooled cake top, cover with Saran wrap and refrigerate 1 hour. Melt chocolate chips with margerine in small sauce pan stirring frequently. Cool completely. Spread over mint topping and cover with Saran wrap and refrigerate 30 minutes. Cut into squares through the chocolate glaze only and return to refrgerator until serving time.