1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring
3/4 cup semisweet chocolate chips
3 tablespoons butter
1.Â Preheat oven to 350°.
2.Â To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons 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 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
3.Â To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
4.Â To prepare the glaze, combine the chocolate chips and 3 tablespoons 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. Cut into 20 pieces.
Looking at the recipe, it appears that the eggs in the bottom layer bind AND leaven. They don't use any other leavening product (baking soda, baking powder, ect). Luckily there are only two eggs, so it won't be a huuuge problem to replace them. I am thinking maybe 1 tablespoon silken tofu and 1 tablespoon flaxseed meal along with 3 T water, plus 1-2 teaspoons baking powder and 1 teaspoon apple cider vinegar? Does that sound like it would work? I know I could just use ener-g egg replacer but I really don't like the texture that it turns out.
For the mint layer, is there any natural way I could get green coloring? Like maybe juicing some spinach and using a few drops of the juice? I can skip the green if need be.
The last part is easy, I'll just sub earth balance for the butter and use vegan chocolate chips.