Everything Stops for Tea

Chocolate Mint Squares

Cake

• 1/2 cup butter, softened
• 1 cup sugar
• 4 eggs
• 16 ounces chocolate syrup
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• Mint Layer
• 2 cups confectioner's sugar
• 1/2 cup butter
• 4 tablespoons creame de menthe
• Chocolate Glaze
• 1 cup semisweet chocolate chip
• 6 tablespoons butter

Preheat the oven to 350 degrees F. Grease one 13x9 9 inch baking pan, line with parchment paper and grease again.

Cream 1/2 cup butter or margarine with 1 cup white sugar. Beat in the eggs. 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 at 350 degrees F for 30 minutes or until cake tests done. Let cake cool before frosting with Mint Layer and Chocolate Glaze.

To Make Mint Layer: Combine the confectioners sugar, 1/2 cup butter and the creme de menthe syrup, blend until light. Spread over the top of the cooled cake.

To Make The Chocolate Glaze: Melt the chocolate chips and 6 tablespoons butter together. 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. This cake needs to be kept refrigerated.

Smoked Salmon Tea Sandwiches on Pumpernickel

1/4 cup mayonnaise

1 tablespoon green onion -- minced

1 tablespoon fresh dill -- minced

1 tablespoon capers -- drained

1 teaspoon prepared horseradish

pepper -- to taste

2 tablespoons butter -- softened

8 slices pumpernickel bread

4 pieces smoked salmon fillets

1/2 cucumber -- sliced thin

In a small bowl, combine mayonnaise, green onion, dill weed, capers, horseradish, and pepper; set aside.

Spread butter thinly over pumpernickel bread slices; spread mayonnaise mixture on each bread slice. Divide salmon and cucumber slices evenly over 4 slices of bread; top with remaining bread slices. Cut each sandwich in half diagonally. Transfer to individual serving plate and serve.