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
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
- 1 (16-ounce) can chocolate syrup
- Cooking spray
- Mint layer:
- 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. Preheat oven to 350°.
- 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. 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. 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.
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