CREME DE MENTHE CAKE I
This quick recipe uses regular cake mix, any brand, and any type of whipped topping. It is a great dessert for after dinner, or anytime and especially a treat for St. Patrick's Day (easy way to get something "green"). You can use creme de menthe flavoring if you don't have the actual liqueur.
Provided by Bonnie
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 14
Number Of Ingredients 5
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!!
Nutrition Facts : Calories 317.9 calories, Carbohydrate 55.5 g, Fat 8.4 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.3 g, Sodium 269.7 mg, Sugar 39.5 g
HEATHER'S CREME DE MENTHE CAKE
Yummy cake to make anytime, but especially good around the holidays. You can use chocolate cake mix in place of the yellow cake mix, as pictured in the photos. You can also change the puddings and liqueurs to your favorite, and add toppings of your choice for variety.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
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.
CHOCOLATE CREME DE MENTHE CAKE RECIPE RECIPE - (4.4/5)
Provided by KeyIngredient
Number Of Ingredients 11
Steps:
- Directions: 1. Preheat oven to 350 Degrees. 2. Spray a 9 x 13 cake pan with nonstick baking spray set aside. 3. Melt 1 Tablespoon Butter in the microwave, then pour it into a large bowl and add the Cake Mix, Water, Eggs and Oil. Mix on low speed for 1 minute, then mix on high for 2 more minutes. 4. Stir in 1 Cup of the Andes Chocolate Crème De Menthe Pieces into the batter, then pour the batter into the prepared pan. 5. Bake for 34-38 minutes or until toothpick inserted in center comes out clean. All ovens cook differently so check the Cake at 20 minutes. 6. While Cake is cooling, you can prepare the frosting. 7. In a large bowl beat together the Cream Cheese and 1/4 Cup Butter until fluffy. Add the Mint Extract and mix an additional 30 seconds. 8. Add the Half & Half and the Powdered Sugar to the Cream Cheese mixture. Mix until well combined and the Frosting is smooth. 9. Lastly, beat in the Food Coloring until the Frosting is uniform in color. 10. Frost the completely cooled Cake using a Frosting spatula, then sprinkle 1/2 Cup Andes Chocolate Crème De Menthe Pieces on top. Recipe by: Hot Dish Homemaker
CREME DE MENTHE CAKE I
This quick recipe uses regular cake mix, any brand, and any type of whipped topping. It is a great dessert for after dinner, or anytime and especially a treat for St. Patrick's Day (easy way to get something "green"). You can use creme de menthe flavoring if you don't have the actual liqueur.
Provided by Bonnie
Categories Cake Mix Cakes
Yield 14
Number Of Ingredients 5
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!!
Nutrition Facts : Calories 317.9 calories, Carbohydrate 55.5 g, Fat 8.4 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.3 g, Sodium 269.7 mg, Sugar 39.5 g
CREME DE MENTHE CHEESECAKE
This is from one of those Pillsbury cookbooks they sell by the supermarket cashiers; I bought the booklet specifically because this recipe sounded so good. Haven't tried it yet, though!
Provided by Lennie
Categories Cheesecake
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300F; have ready an ungreased 9-inch springform pan.
- In a mixing bowl, combine the two crust ingredients; mix well.
- Press in the bottom and up the sides of the pan; set aside.
- In a large mixing bowl, with electric mixer, beat cream cheese until it is fluffy; slowly beat in sugar, beating until smooth.
- Add eggs, one at a time, beating well after each addition.
- Stir in the cream and liqueur until well blended, then pour into the crust-lined springform pan.
- Bake in preheated oven for 60 to 70 minutes or until the edges are set, but the centre jiggles ever so slightly when the pan is gently shaken.
- Turn oven off and leave the oven door open at least four inches; let the cheesecake sit in the oven for 30 minutes, or until the centre now appears set.
- Remove from oven and place on a wire rack on your counter for one hour, or until completely cooled.
- Cover, then refrigerate for at least three hours before serving.
- Just before serving, carefully run a table knife around the edges of the crust to loosen, then carefully remove the sides of the pan.
- If desired, garnish individual servings with whipped cream and a crumbled or chopped chocolate mint (the kind that has the green stripe).
CREME DE MENTHE CAKE
A rich Bundt cake that's half green creme de menthe and half chocolate, topped with creme de menthe flavored cream cheese frosting. I leave off the nuts and coconut. From Flavors, a San Antonio Junior League cookbook, credited to Mrs. Wilbur F. Littleton, Jr. (Jean Richards).
Provided by LonghornMama
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 14
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 LAYER CAKE RECIPE - (4.4/5)
Provided by Jan_C
Number Of Ingredients 19
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.
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- Preheat oven to 350° F for shiny metal or glass pan, or to 325° F for dark or nonstick pan. Lightly spray the bottom only of a 9'' x 13'' pan with non-stick spray.
- In a large bowl, with an electric mixer, beat the cake mix, water, oil, and egg whites on low speed for 30 seconds. Turn mixer up to medium speed and beat for 2 minutes more, scraping the bowl occasionally. Batter will be a bit lumpy. Stir in the Creme de Menthe. Pour batter into prepared pan.
- Bake for 27 to 32 minutes, or until toothpick inserted in center comes out clean. Be careful to not over bake, as it will end up dry. Cool completely.
- Gently spread fudge topping evenly over the cake. In a medium bowl, stir together Cool Whip and 2 ounces Creme de Menthe. Spread mixture evenly over the fudge. If desired, garnish with chopped Andes Mints. Store covered in the refrigerator.
CREME DE MENTHE CAKE - THAT SKINNY CHICK CAN BAKE
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4.7/5 (46)Total Time 58 minsCategory CakesCalories 189 per serving
- Mix cake mix according to package instructions using 2 eggs and removing 3 tablespoons of water from the water called for on box. Add creme de menthe along with the water. If you'd like a greener cake, add a few drops of green food coloring.
- When mixture is smooth, scrape it into the prepared pan and smooth the top. Bake according to the box instructions.
- When cake is done a toothpick inserted in the center will come out clean. Cool cake completely.
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