Chocolate Creme De Menthe Cake Recipes

CREME DE MENTHE CAKE

Steps:

• Prepare cake mix according to package directions using two 8- or 9-inch round cake pans, except replace 1/4 cup of the water with creme de menthe. Remove cakes from pans and cool as directed. If necessary, cut a thin slice off the top of each cake to make the tops flat.
• Place ice cream topping in a small microwave-safe bowl. Micro-cook on 50% power (medium) for 30 to 40 seconds or until spreadable, stirring once. Spread ice cream topping atop bottom of one of the cake layers. Top with remaining cake layer. Combine frosting with remaining 1 tablespoon creme de menthe in a medium bowl. If using clear creme de menthe, tint frosting with a few drops of green food coloring, if desired. Frost top and sides of cake and garnish with chocolate-mint candy, if desired.

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.

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

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!!

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 LAYER CAKE RECIPE - (4.4/5)

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.