Cake Layer
- 1 cup [140 g] flour
- 1 cup [200 g] sugar
- 115 g [1/2 cup] butter or margarine
- 4 eggs
- 1 [16-ounce / 454-mL] can chocolate syrup
Mint Layer
- 500 mL [2 cups] icing sugar
- 115 g [1/2 cup] softened butter or margarine
- 15 mL [1 tablespoon] water
- 1/2 to 3/4 teaspoon [2.5 to 4 mL] mint extract
- 3 drops green food coloring
Chocolate Topping
- 6 tablespoons [90 g] butter or margarine
- 1 cup [250 mL] semi-sweet chocolate chips
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- Prepare and bake cake layer.
- Leave to cool completely, in pan.
- Meanwhile, beat together all mint layer ingredients, until smooth.
- Spread mint layer over cooled cake.
- Cover pan and refrigerate.
- To prepare chocolate topping, completely melt together butter or margarine and chocolate chips over very low heat.
- Remove from heat; stir until smooth, leave to cool slightly then pour over mint layer.
- Cover pan and refrigerate for at least 1 hour more, before serving.
Cake Layer
- Preheat oven to 350°F [180°C].
- Into a large bowl, combine all cake layer ingredients; beat until smooth.
- Pour dough into a greased cake pan.
- Bake into preheated oven, for 25 to 30 minutes.
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