Yes, We Cook!

So here we are. . .dessert time again.  I needed something to bring in to work yesterday and wanted to use ingredients I had on hand.  Needless to say, chocolate and mint is another favorite pair of mine.  So decadent and good – you’d never know these were low-cal!

Bottom layer:

1 c flour

1/2 tsp salt

1 c granulated sugar

1/2 c egg substitute

1/4 c butter, melted

2 tbsp water

1 tsp vanilla extract

2 large eggs, lightly beaten

1 (16 oz) can chocolate syrup (about 1 1/3 c)

Mint layer:

2 c powdered sugar

1/4 c butter, melted

2 tbsp fat free milk

1/2 tsp peppermint extract

2 drops green food coloring

Glaze:

3/4 c semisweet chocolate chips

3 tbsp butter

1. Preheat oven to 35o.

2. Combine flour and salt; stir with a whisk.  Combine granulated sugar and next 6 ingredients in a medium bowl; stir until smooth.  Add flour mixture to chocolate mixture, stirring until blended.  Pour batter into a prepped 13 x 9 baking pan.  Bake for 28 mins.  Cool completely in a pan with a wire rack.

3. Combine powdered sugar and next 4 ingredients in a medium bowl; beat with a mixer until smooth.  Spread mint mixture over cooled cake.

wow. . .this was super green. . .like Shrek.

4. Combine chocolate chips and 3 tbsp butter in a medium microwave-safe bowl.  Microwave on high for 1 minute, stirring after 30 seconds. Let stand 2 minutes.  Spread chocolate mixture evenly over mint layer.  Cover and refrigerate until ready to serve.  Cut into 20 pieces.

The bottom layer was a bit moister than I expected but still very good.  I wonder if it may needed to have been in the oven a few minutes longer.  Other than that I had NO complaints whatsoever – delicious!

Nutritional Information:

Calories: 264

Fat: 8.7 g

Protein: 2.8 g

Carbohydrate: 45 g

Fiber: 0.5 g

Cholesterol: 38 mg

Sodium: 139 mg

Related posts:

1. Lemon Bars
2. Dolly Bars
3. Pumpkin-Chocolate Pie
4. Chocolate-Drizzled Graham Cookies
5. Texas Sheet Cake