You are on page 1of 1


2 cups all purpose flour

2 teaspoons baking soda
2 cups sugar
1 cup butter
1 cup water
¼ cup cocoa
2/3 cup buttermilk
2 large eggs
1-teaspoon vanilla extract
Crème de Menthe Frosting
1 (1 ounce) square unsweetened chocolate, melted

Combine first 3 ingredients in a large bowl; set aside

Combine butter, water, and cocoa in a small saucepan; bring to boil
Pour mixture over dry ingredients, stirring until blended.
Stir in buttermilk, eggs, and vanilla.
Pour batter into a greased and floured 15 x 10 x 1 inch jellyroll pan.
Bake at 350 for 20 minutes or until a wooden pick inserted comes out clean
Cool on a wire rack
Spread Crème de Menthe frosting; cover and refrigerate until frosting is firm
Drizzle with chocolate
Cut into 1 inch squares


½ cup butter softened
1 (3-ounce) package cream cheese, softened
2 tablespoons vanilla instant pudding mix
2 cups sifted powdered sugar
2 T green creme de menthe

Beat butter and cream cheese at medium speed with an electric mixer until smooth.
Add pudding mix, beating well.
Gradually add powdered sugar, beating mixture until light and fluffy.
Stir in creme de menthe.