Ingredients
·
Bottom layer:
·
4 1/2 ounces all-purpose flour (about 1 cup) $
·
1/2 teaspoon salt
·
1 cup granulated sugar $
·
1/2 cup egg substitute
·
1/4 cup butter, melted $
·
2 tablespoons water
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1 teaspoon vanilla extract
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2 large eggs, beaten
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1 (16-ounce) can chocolate syrup
·
Cooking spray
·
Mint layer:
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2 cups powdered sugar $
·
1/4 cup butter, melted $
·
2 tablespoons fat-free milk $
·
1/2 teaspoon peppermint extract
·
2 drops green food coloring
·
Glaze:
·
3/4 cup semisweet chocolate chips $
·
3 tablespoons butter $
Preparation
1. 1.
Preheat oven to 350°.
2. 2. To
prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level
with a knife. Combine flour and salt; stir with a whisk. Combine granulated
sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs,
and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to
chocolate mixture, stirring until blended. Pour batter into a 13 x 9 inch metal
baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a
wooden pick inserted in center comes out almost clean. Cool completely in pan
on a wire rack.
3. 3. To
prepare mint layer, combine powdered sugar, ¼ cup melted butter, and next 3
ingredients (through food coloring) in a medium bowl; beat with a mixer until
smooth. Spread mint mixture over cooled cake.
4. 4. To
prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe
bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds.
Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and
refrigerate until ready to serve. Cut into 20 pieces.
Note:
This recipe was updated for
the November, 2012 25th anniversary issue.