From HERSHEY’S

Makes 24 servings

Bring this moist chocolate mint cake out at St. Patrick’s Day, Easter, or any time of year. The rich chocolate cake and chocolate glaze surround a refreshing mint cream center. Cut the dessert into squares and serve at parties or as an after-dinner dessert.

INGREDIENTS

1 1/2 cups butter or margarine (3 sticks) plus 6 tablespoons , divided
2 cups
granulated sugar
2 teaspoons vanilla extract
4 eggs
1 cup all-purpose flour
3/4 cut HERSHEY’S Cocoa
1/2 teaspoon baking powder
2 2/3 cups powdered sugar
1 tablespoon water, plus 1 teaspoon
1 teaspoon mint extract
4 drops green food color
1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips

DIRECTIONS

1.Heat oven to 350 degrees. Grease 13” x 9” x 2” baking pan.

2.Place 1 cup (2 sticks) butter in large microwave-safe bowl. Microwave at Medium (50%) 2 minutes, or until melted. Stir in granulated sugar and vanilla. Add eggs; beat well. Add flour, cocoa, and baking powder; beat until well blended. Pour batter into prepared pan.

3.Bake 30 to 35 minutes, or until wooden pick inserted in centers comes out clean. Cool completely on wire rack.

4.Prepare mint cream center by combining powdered sugar, 1/2 cup (1 stick) softened butter, water, mint extract, and food color. Beat until smooth. Divide and spread evenly on brownies. Cover; refrigerate until cold.

5.Prepare Chocolate Glaze by placing remaining 6 tablespoons butter and chocolate chips in small microwave-safe bowl. Microwave at Medium (50%) 1 minute, or until mixture is smooth when stirred. Cool slightly; pour over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert.

Find this recipe and more at hersheyland.com