Chocolate Creme De Menthe Cake Recipe Recipes Recipe For Zucchini

CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat oven to 350 degrees F and lightly grease a 9x13" pan.
• In a large bowl, whisk together sugar, buttermilk, eggs and vanilla until smooth.
• To the bowl, add flour, cocoa powder, baking soda, baking powder and salt and whisk just until completely combined.
• Add the shredded zucchini (no need to squeeze it out!) and stir until combined.
• Pour into prepared pan and bake for 30-35 minutes until a toothpick comes out clean or with moist crumbs (as long as there's no batter it's good to go!). Let cool to room temperature.

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.

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!!

CHOCOLATE-ZUCCHINI SHEET CAKE WITH CREAM-CHEESE FROSTING

Steps:

• Cake: Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan. Line bottom with parchment, leaving a 2-inch overhang on 2 sides; butter parchment.
• Whisk together flour, cocoa, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, butter, and vanilla. Stir egg mixture into flour mixture until batter loosens, about 1 minute. Stir in zucchini and chocolate (batter will be quite thick). Spread evenly into prepared pan; smooth top with a spatula. Bake until a tester inserted into cake comes out clean, 28 to 30 minutes. Transfer to a wire rack; let cool completely. Remove from pan.
• Frosting: Beat butter on medium-high speed until smooth, 2 minutes. Add cream cheese; beat to combine. Reduce speed to medium-low and add confectioners' sugar, 1/2 cup at a time, beating until thickened. Beat in vanilla. Spread frosting over cake, scatter with zucchini blossoms, and serve. Cake can be refrigerated (without blossoms) up to 8 hours.

ZUCCHINI CHOCOLATE CAKE

Steps:

• In a bowl, cream butter, oil and sugar. Beat in eggs and vanilla. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Mix well. Stir in zucchini. Pour into a greased 13x9-in. baking dish. Sprinkle with chocolate chips. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CHOCOLATE ZUCCHINI CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

BUTTERMILK CHOCOLATE ZUCCHINI CAKE

Steps:

• In a large bowl, cream sugars, butter and oil. Add eggs, vanilla and buttermilk; mix well. Sift together dry ingredients; add to creamed mixture. Add zucchini and stir until blended. Pour into a greased and floured 13-in. x 9-in. baking pan. Sprinkle chocolate chips on top. Bake at 325° for 45 minutes or until cake tests done.

CREME DE MENTHE SQUARES

Steps:

• In a small bowl, mix crushed cookies and melted butter. Reserve 3 tablespoons for topping. Press remaining mixture onto bottom of a greased 8-in. square baking dish. Refrigerate 30 minutes., In a large microwave-safe bowl, sprinkle gelatin over 1/2 cup cold milk; let stand 1 minute. Microwave on high for 30-40 seconds. Stir until gelatin is completely dissolved. Add marshmallows; cook 1-2 minutes longer or until marshmallows are puffed; stir until smooth. Stir in creme de menthe. Refrigerate 15-20 minutes or until cold but not set, stirring often., Meanwhile, in a small bowl, gradually beat cream cheese until smooth. In another bowl, whisk pudding mix and remaining cold milk. Gradually beat into cream cheese., In a large bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon half of the mixture over prepared crust; refrigerate 10 minutes. Layer with pudding mixture and remaining marshmallow mixture; top with reserved crumbs. Refrigerate 2 hours or until set.

CHOCOLATE CREME DE MENTHE CAKE RECIPE RECIPE - (4.4/5)

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