---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Mint Dessert
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
       1 c  All-purpose flour
       1 c  Sugar
     1/2 c  Butter or margarine;
            -softened
       4    Eggs
      16 oz Canned hershey’s syrup
            Mint cream center:
            =(recipe follows)
            Chocolate glaze:
            = (recipe follows)
  
   Recipe by: www.hersheys.com
   Heat oven to 350 degrees Fahrenheit. Grease 13x9x2-inch
   baking pan. In large mixer bowl, combine flour, sugar,
   butter, eggs and syrup; beat until smooth. Pour batter into
   prepared pan. Bake 25 to 30 minutes or until top springs
   back when touched lightly in center. Cool completely in pan
   on wire rack. Spread MINT CREAM CENTER on cake. Cover;
   refrigerate. Pour CHOCOLATE GLAZE over chilled dessert.
   Cover; refrigerate at least 1 hour before serving. Cover;
   refrigerate leftover dessert. About 12 servings.
   
   MINT CREAM CENTER: In small mixer bowl, combine 2 cups
   powdered sugar, 1/2 cup (1 stick) softened butter or
   margarine, and 2 tablespoons green creme de menthe*; beat
   until smooth.
   * 1 tablespoon water, 1/2 to 3/4 teaspoon mint extract and
   3 drops green food color may be substituted for creme de
   menthe.
   CHOCOLATE GLAZE: In small saucepan over very low heat, melt
   6 tablespoons butter or margarine and 1 cup Hershey’s
   Semi-Sweet Chocolate Chips. Remove from heat; stir until
   smooth. Cool slightly.
   Chocolate Mint Triangles: Cut dessert into about twelve
   3-inch squares; cut each square diagonally into halves.
   About 24 triangles.
   Double Chocolate Mint Dessert Hershey’s Mint Chocolate
   Chips may be substituted for Hershey’s Semi-Sweet Chocolate
   Chips in Chocolate Topping. Omit creme de menthe in Mint
   Cream Center. JMHershey’s is a registered trademark of
   Hershey Foods Corporation. Recipe may be reprinted courtesy
   of the Hershey Kitchens.
  
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