Creme De Menthe Cake Recipes

CREME DE MENTHE CAKE I

Steps:

• Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.
• Pour into 13x9 inch pan and bake according to package directions.
• Remove from oven and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate (or freeze, if desired). After cooling, mix whipped topping with 2 tablespoons of creme de menthe and spread on cake. Keep refrigerated. Freezes great!!

CREME DE MENTHE FUDGE CAKE

Steps:

• 1. Heat oven to 350 degrees, If using a dark or nonstick pan...heat oven to 325. Spray bottom ONLY of 13x9-inch pan with baking spray with flour.
• 2. Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the creme de menth syrup or mint extract, and egg whites. After mixing for one minute on low, then add sour cream, and mix another minute on medium speed. Reserve 1 cup batter. Stir in 3 drops of the green food color into reserved batter; set aside. Pour remaining white batter into pan.
• 3. Drop green batter by generous tablespoonfuls randomly in 12 to 15 mounds onto batter in pan. Cut through batter with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design.
• 4. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Watch carefully so not to overbake! Run knife around the side of pan to loosen cake. Cool completely, about 1 hour.
• 5. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping with 1/2 teaspoon of creme de menth syrup or mint extract along with the remaining 9 drops of green food color along with the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator. If desired..you can use REAL whipping cream..whip the cream until it comes to stiff peaks..then add remaining mint extract along with food coloring and frost cake and add andes mints on top.

COOLING CREME DE MENTHE CAKE

Steps:

• Mix together cake mix, water, oil, eggs and 1/2 cup creme de menthe.
• Bake in 9x13 cake pan according to cake mix package directions.
• Let partially cool.
• While still warm carefully spread fudge topping over warm cake, sometimes it helps to slightly warm the topping too.
• Cool completely.
• Lightly mix 3 TBS creme de menthe into cool whip.
• Frost cake.
• Refrigerate.

CREME DE MENTHE CAKE

Steps:

• Combine cake mix, pudding mix, orange juice, oil and creme de menthe.
• Add eggs, one at a time, beating about 10 minutes at medium speed.
• Pour 2/3 of this mixture into a greased and floured 10-inch Bundt pan.
• Add chocolate syrup to remaining batter; pour over other batter.
• Bake at 350 degrees for 1 hour. Cool completely and frost.
• FROSTING: Combine cream cheese and butter, mixing well. Add vanilla, stir in powdered sugar and beat until smooth. Stir in creme de menthe, nuts and cocount, if desired.

CREME DE MENTHE CAKE

Steps:

• Mix the first 6 ingredients and beat 3 minutes at medium speed.
• Fold in chocolate chips.
• Grease and flour bundt or angel cake pan.
• Sprinkle pan with coconut.
• Bake cake 50-60 minutes at 350.
• Ice with confectioner's sugar and creme de menthe.
• Garnish with Andes mints.

CREME DE MENTHE CAKE

Steps:

• Follow directions on package using green creme de menthe for water.
• Bake as required for cake.
• Cool completely.
• Spread heated hot fudge topping over cooled cake.
• Freeze.
• Add clear creme de menthe to Cool Whip, spread over cake.

HEATHER'S CREME DE MENTHE CAKE

Steps:

• Preheat oven to 325. Grease and flour a 10" Bundt pan.
• In a large bowl, combine cake mix and pudding mix.
• Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Creme de Menthe or Irish Creme. Beat for 5 minutes at high speed. Pour batter in pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
• Cool for 10 minutes in the pan, then invert onto the serving dish.
• Prick top and sides of cake.
• Spoon glaze over top and brush onto sides of cake.
• Allow to absorb glaze. Repeat until all glaze is used up.
• Sprinkle fine peppermint dust on top of cake.
• Glaze:.
• In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil, and continue boiling for 5 minutes, stirring constantly.
• Remove from heat, and stir in 1/4 cup Creme de Menthe or Irish Cream.