When I think of the holiday season, lets face it the first thing I think about it all the yummy food I’m gonna get to eat. This year will be especially special, with being pregnant and hangry all the time. I literally get all giddy and excited thinking about the food.
I decided to share one of my all time favorite recipes. This recipe is so unbelievably delicious and I’m craving it so super hard during this pregnancy. Even though chocolate and sweets kinda make me sick right now *saddest face ever* I will never say no to this cake!
My mom cut this recipe out of a magazine when I kid and I started making it when I was first married. It’s so rich and dreamy, a little bit goes a long way. This is perfect for a family get together, neighbor gifts, or just eating it at home straight from the pan binge watching netflix (I swear I’ve never done that. 😉 ). If you bring the dish to an event, the people will talk about it. Its so good!
Hershey’s Double Chocolate Mint Dessert:
(it tastes just like andies mints, YUM!)
1 Cup all-purpose flour, 1 Cup sugar, 1/2 Cup butter or margarine, softened, 4 eggs, 1 1/2 Cups (16 ounce can) Hershey’s syrup
Heat oven to 350 degrees. Grease 13×9 pan. In large mixing bowl beat flour, sugar, butter, eggs and syrup until smooth. Pour into pan, bake 25 to 30 minutes or until top springs back when lightly touched (top may still appear wet). Cool completely in pan. Spread mint cream layer on cake (see ingredients below); chill. Pour chocolate topping over dessert ( see ingredients below). Cover. Chill
Mint Cream layer:
In small mixing bowl combine 2 cups confectioners sugar, 1/2 cup butter or margarine, softened. 1 tablespoon water, 1/2 teaspoon mint extract, and 3 drops of green food coloring(optional). beat until smooth
In small microwave safe bowl melt 6 tablespoons butter or margarine and 1 cup mint chocolate chips or semi-sweet chocolate chips on high for 1 1/2 minutes or just until chips are melted and mixture is smoothed when stirred.
For such a rich cake it doesn’t take too many ingredients to put it together (i forgot to put the eggs in this picture so there are also eggs in the cake. whoops!) . I didn’t even need to go to the store I had everything in my pantry ready to go and yes, you’ll use almost 3 full sticks of butter in this bad boy. yeah its that good.
First thing preheat over at 350 degrees.
In a stand mixer, or mixing bowl ( I’m a weirdo and prefer to mix everything I bake by hand, give me a spoon and a bowl and I’ll make magic ) combine all cake ingredients together until smooth. Poor into a greased 9×13 pan (i prefer to use a glass pan) and bake in 350 degree over for 25-30 min.
The cake may have a glossy or wet look on top but don’t worry its done. Cool completely before adding the next layer. This part I sometimes get super impatient about, and end up putting the mint layer on too soon, DON’T DO THAT! stick it in the fridge after the pan has had time to cool a little bit to speed of the cooling process.
*the cake will shrink a tiny bit do don’t freak if its a tiny bit smaller when you take it out of the fridge to add the mint layer.*
When your cake has had time to cool its time to make the yummy mint filling. Make sure the butter is nice and soft for the filling. If its not softening fast enough, i put the whole stick in the microwave for 5 seconds on power 1. Will soften it perfectly. *may need to adjust for your microwave*
Use hand mixer to incorporate filling ingredients until smooth. I once added peppermint instead of mint extract, it wasn’t very good, so from experience, don’t substitute anything else for the mint extract. 🙂
Evenly spread all the filling on top of the completely cooled chocolate cake. Then put back in fridge to chill for at least 30 minutes.
Cut up 6 tablespoons of butter add to 1 cup chocolate chips ( I prefer just regular semi-sweet chocolate chips for the topping) Put in microwave on power 10 for 1:30. (45 seconds stir once.) Stir chocolate until smooth.
Poor melted chocolate topping over mint layer and spread evenly. use all the chocolate topping. Put back in fridge to chill until top is hard.
And voila! You have yourself a delicious mint chocolate cake that will please anyway who tries it! This is not a cake you should make if you don’t have time to let it chill. I usually make this the day before or even a couple days before I need it. It keeps well covered in the pan for a few days before cut & served.
The serving size suggestion is 12. I prefer smaller pieces since its so rich, I’d say serving size is more like 24.