| Ingredient | ULF # | Portion |
|---|---|---|
| Ambrosia Semi Sweet Chocolate Chips | 314948 | 4 oz. |
| Crisco Shortening | 262578 | 2/3 cup |
| United Sugars Brown Sugar | 341556 | 2 cups |
| Locally Laid Large Eggs | 215579 | 3 |
| Mint Extract | 1 tsp. | |
| Int'l Foods Hotel & Restaurant Flour | 345010 | 1 1/4 cup |
| Chefs Companion Baking Powder | 347294 | 1 tsp. |
| Diamond Crystal Salt | 308699 | 1 tsp. |
| Land O'Lakes Skim Select Milk | 149342 | 3 Tbsp. |
| United Sugars Powdered Sugar | 341504 | 3 1/2 cups |
| Grassland Butter | 215004 | 3/4 cup |
| Mint Extract | 1 tsp. | |
| Green Food Coloring | 3 drops | |
| Land O'Lakes Whipping Cream | 149733 | 3 Tbsp. |
| Hershey's Semi-Sweet Chocolate Chips | 314963 | 8 oz. |
First layer:
Melt chocolate and shortening in double broiler. Remove from heat and add sugar, eggs, and mint extract. Blend well. Sift flour, powder, and salt together and add to mixture. Mix well. Bake in a greased 9×13 pan at 350 degrees F for 25-30 minutes. Let cool.
Second layer:
Combine and beat ingredients. Spread over first layer and chill.
Third layer:
Melt ingredients, blend them together, and spread. Chill and store in the refrigerator.
This recipe comes from our Inside Sales Specialist, Erin Washenesky. She says:
“Baking has been a cherished tradition in my family for generations. I loved to bake with my mom and grandma when I was growing up, and they were the ones who inspired me to attend culinary school. This recipe is a family favorite, it takes a few steps but the end result is completely worth it and my family begs me to make it! I’m looking forward to teaching my daughter how to bake so she can carry on the tradition as well.”
