Ingredients :
- 1 cup gluten-free flour (or reg flour)
- 1 cup sugar substitute, such as splenda (or granulated sugar)
- 1/2 cup butter, softened
- 4 eggs (or equivalent of egg substitute)
- 1 1/2 cups chocolate syrup
- 2 cups powdered sugar
- 1/2 cup butter, softened
- 2 tbsp green creme de menthe (or 1 tbsp water, 3/4 tsp mint extract, & 3 drops green food coloring)
- 6 tbsp butter
- 1 cup semi-sweet chocolate chips
Method :
- Heat oven to 350 degrees. Grease a 13x9 baking dishes.
- Combine flour, sugar, 1/2 cup butter, eggs, syrup in a large bowl. Beat unril smooth. Pour batter in prepared pan.
- Bake 25-30 minutes or when top springa back when lightly touched in center. Cool completerly.
- Combine powdered sugar, 1/2 cup butter, & creme de menthe in medium bowl. Beat until smooth. Spread over cake. Cover. Refrigerate for at least an hour.
- Melt 6 tbsp butter & chocolate chips in a saucepan over very low heat. Remive from heat. Stir until smooth. Cool slightly. Spread over chilled dessert. Cover. Refrigerate for at least 1 hour before serving.
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