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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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A thin mint cookie's grown up cousin! If you'd like a more intense color, add a drop or two of green food coloring. From Family Circle magazine. Cooling time not included in preparation time. Ingredients:
12 ounces semi-sweet chocolate chips |
1 cup butter |
1 1/2 cups light brown sugar, firmly packed |
4 eggs |
1 1/2 cups sifted all-purpose flour |
2 cups whipping cream |
1/4 cup green creme de menthe |
2 tablespoons confectioners' sugar |
Directions:
1. Preheat oven to 375F and grease three 9 round cake pans; line pans with waxed paper and grease paper.
2. Combine chocolate and butter insaucepan; heat until melted and remove from heat.
3. Pour into large bowl and beat in sugar.
4. Beat eggs in, one at a time.
5. Beat in flour until well blended and pour equally into prepared pans.
6. Bake for 15 to 20 minutes or until tops spring back when lightly touched with fingertips.
7. Cool cakes in pans on wire racks for ten minutes; turn out of pans and peel off waxed paper and let finish cooling completely.
8. Whip cream, creme de menthe and confectioners' sugar until stiff.
9. Stack and fill layers with filling, using 1/3 between each layer and on top.
10. Garnish top with chocolate shavings or sprinkles, if desired.
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