our kitchen


Ingredients:

 

 

Directions:

 

  1. 1 Heat oven to 350° F. Grease 13x9x2-inch baking pan.

  2. 2 Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into prepared pan.

  3. 3 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: Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons green creme de menthe (OR 1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3 drops green food color may be substituted for creme de menthe) in medium bowl; beat until smooth.

    CHOCOLATE GLAZE: Melt 6 tablespoons butter or margarine and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in small saucepan over very low heat. 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 SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in CHOCOLATE GLAZE. Omit creme de menthe in MINT CREAM CENTER.

    * One 16-oz. can HERSHEY'S Syrup contains 1-1/2 cups syrup.

 

 

 

Mint for strained nerves:

Ingredients:

1-mint leaf

2-water

Directions:

Wach the mint leaf good then put it in a water with high tempreture then drink it .