1 ¼ C flour
½ t salt
1 C sugar
1 C egg beaters or 4 eggs
¼ C canola oil
2 T water
1 t vanilla
2 C chocolate syrup
Stir all until well mixed.
Pour into sprayed 9x13 pan or 2 9 inch cake pans lined with parchment.
Bake at 350 for ~35 min or until it passes a toothpick test. Cool.
Mint layer:
2 C powdered sugar
¼ C melted butter
2 T skim milk
½ t peppermint extract
2 drops green food coloring
beat together until smooth. Spread over cooled cake
Glaze:
¾ C chocolate chips
3 T butter
Melt in microwave, spread over cooled mint layer.
Modified from Cooking Light March of 2008
Another recipe brought to you from the kitchen at the Latigo Dude Ranch in Colorado.