Chocolate Mint Cake Squares

Ingridients

For the Cake Layer:

1/2 cup butter, softened

1 cup white sugar

4 eggs, room temperature

16 ounces chocolate syrup

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon salt

2 cups confectioners' sugar, sifted

1/2 cup butter

1/4 cup creme de menthe liqueur

1 cup semisweet chocolate chips

6 tablespoons butter

Directions

Prep 30 m

Cook 30 m

Ready In 1 d 2 h 45 m

Preheat the oven to 350 degrees F (175 degrees C). Grease one 13x 9-inch baking pan.

Cream 1/2 cup butter with 1 cup white sugar. Beat in the eggs one at a time, mixing after each until fully incorporated. Stir in the chocolate syrup and vanilla. Mix in the flour and salt; stir until just combined. Pour the batter into the prepared pan.

Bake in the preheated oven until a tester comes out clean, about 30 minutes. Let cake cool completely before frosting.

To Make Mint Layer: Combine the confectioners' sugar and 1/2 cup butter; beat with an electric mixer until smooth. Pour in the creme de menthe syrup; blend until incorporated. Spread over the top of the cooled cake.

To Make The Chocolate Glaze: Melt the chocolate chips and 6 tablespoons butter together over low heat or in a microwave, stirring every 30 seconds. Let cool slightly, then spread over top of the mint layer. Chill cake for at least 3 hours or overnight. Cut into small blocks to serve. Keep cake refrigerated.