Ingredients Jump to Instructions ↓

  1. 1 cup all-puropse flour

  2. 1/2 t. salt

  3. 1 cup sugar

  4. 1/2 cup egg substitute

  5. 2 T. water

  6. 1 t. vanilla

  7. 2 large egg s, beaten

  8. 1 (16oz) can chocolate syrup Cooking Spray MINT LAYER:

  9. 2 cups powdered sugar

  10. 1/4 cup butter , melted

  11. 2 T. fat-free milk

  12. 1/2 t. peppermint extract

  13. 2 drops green food coloring GLAZE:

  14. 3/4 cup semisweet chocolate chips

  15. 3 T. butter

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°. To prepare bottom layer, combine flour and salt;stir with a whisk. Combine sugar, egg substitute, ¼ cup melted butter, 2 T. water, vanilla, eggs and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13x9-inch pan coated with cooking spray. Bake for 23 minutes. Cool completely in pan on wire rack. To prepare mint layer, combine powdered sugar, ¼ cup melted butter and next 3 ingredients (throuh food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake. To prepare the glaze, combine the chocolate chips and 3 T. butter in a medium microwave safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve.


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