Creme De Menthe Layer Cake Recipe 445

Steps:

• Prepare a white cake mix as directed on package except replace 1/4 cup of the water with 1/4 cup of Creme De Menthe. If Creme De Menthe is not green add 2 or 3 drops of green food coloring to the batter. If your Creme De Menthe is green then you would not need the food coloring. If you don't want to use Creme De Menthe, make the cake as directed on the package and in addition add a teaspoon of mint extract to the batter with 2 or 3 drops of green food coloring. The alcohol does bake off so it's safe for little ones. Prepare either 2 (8 or 9-inch) round cake pans that will yield 2 layers, or 1 (9x13-inch) rectangular cake. Optional: add mini chocolate morsels to the batter just prior to putting in the oven and lightly swirl in. Bake according to package directions, and let cool. FROSTING: Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup, and vanilla, then allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened. Spread the frosting evenly between the layers of the cake as well as on the top of the cake. Let it set in the refrigerator. WHIPPED CREAM FROSTING: Mix the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar, creme de menthe (if using), and food coloring. Continue whipping the cream until it is thick. Spread evenly on top of the entire cake. Garnish with chocolate sprinkles, more mini chocolate chips, or chocolate curls if you'd like. CHOCOLATE CURLS: To make the chocolate curls melt 3 squares of semi-sweet chocolate with 1 tablespoon of shortening. Spread the melted chocolate on a cookie sheet in a very thin, very, very thin layer on a cookie sheet. Pop it in the freezer for a couple minutes and then use a spatula to make the curls, by slowly scraping pieces of the chocolate off of the pan so that they curl. If the chocolate is too cold it will not curl so just give it a couple seconds. NOTES: Keep your finished cake in the refrigerator when not serving. The frosting and the whipped cream frosting can be made up to 2 or 3 days in advance and stored in the refrigerator. The finished cake can be made up to 5 hours in advance and kept in the refrigerator until ready to serve. This cake should not be left out for longer than 30 to 45 minutes.

Steps:

• 1. Prepare cake according to box instructions substituting 1/4 cup creme de menthe for 1/4 cup of the water.
• 2. Cool cake to room temperature. Heat fudge sauce to make it easier to spread on cake. Refrigerate cake to chill fudge.
• 3. Mix cool whip with 1/4 cup creme de menthe. Spread over fudge layer. Drizzle cake with Hershey's Magic Shell. Chill until ready to serve.

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!!

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.

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.

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.

Steps:

• In a large bowl, cream margarine and sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 325°. Roll each portion of dough between 2 sheets of waxed paper to 1/4-in. thickness (dough will be soft). Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake until set, 7-8 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough creme de menthe to reach a spreading consistency. Spread evenly on bottoms of half of the cookies; cover with remaining cookies. In a microwave, melt chocolate chips; stir until smooth. Frost cookies.