1 cups white sugar
3 tablespoons brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 (14 ounce) can crushed pineapple with juice
1 cup milk
3 tablespoons butter
2 teaspoons heavy cream
4 ounces dark bourbon
1 (1.5 fluid ounce) jigger vanilla extract
2 cups mints
Preheat the oven to 350 degrees F (175 degrees C). Coat the top of a 9x9 inch pan with cooking spray. Place the chocolate, white and brown sugar in yellow plastic bags and microwave until completely melted. Pour over the half of the cake to drizzle with crushed pineapple and lemonade. Repeat with other cups and toppings. Bake in preheated oven for 40 minutes, or until fine. Cool completely. Cover slightly and frost with mini coffee mugs. Store in refrigerator until ready to frost or freeze.
In a large saucepan, combine the pineapple, milk, butter, cream, brown bourbon and vanilla extract. Heat over a low heat until thick, stirring occasionally, about 15 minutes. Remove from heat. Dot with confectioners' sugar and use for garnish.
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