Creme De Menthe Cake Recipes

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CREME DE MENTHE CAKE I



Creme de Menthe Cake I image

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

1 (18.25 ounce) package white cake mix
3 tablespoons creme de menthe liqueur
1 (16 ounce) can chocolate syrup
1 (8 ounce) container frozen whipped topping, thawed
2 tablespoons creme de menthe liqueur

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

CRéME DE MENTHE CHEESECAKE



Créme de Menthe Cheesecake image

Enjoy this flavorful cheesecake sprinkled with crushed Oreo™ cookies - a chilled dessert treat to your family.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 9h

Yield 10

Number Of Ingredients 9

24 Oreo chocolate mint creme sandwich cookies
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
3 eggs
3/4 cup whipping cream
1/4 cup white crème de menthe
10 drops green food color
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream

Steps:

  • Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.
  • Place 16 of the cookies in large resealable food-storage plastic bag; seal bag and crush with rolling pin. Press 1 1/2 cups cookie crumbs in bottom of pan. Bake 10 to 12 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  • In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Beat in 3/4 cup whipping cream, the crème de menthe and food color just until blended. Pour over crust.
  • Bake 60 to 65 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • Run small metal spatula around edge of pan; carefully remove side of pan. Place chocolate chips in small heatproof bowl. In 1-cup microwavable measuring cup, microwave 1/3 cup whipping cream on High about 1 minute or until hot. Pour over chocolate chips. Let stand 2 minutes; stir until smooth. Spread glaze over cheesecake. Coarsely crush remaining 8 cookies; sprinkle over cheesecake. Store covered in refrigerator.

Nutrition Facts : Calories 581, Carbohydrate 51 g, Fat 6 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 399 mg

CRèME DE MENTHE CHEESECAKE



Crème de Menthe Cheesecake image

Start with a quick cookie-crumb crust, then add a refreshing, mint-green filling flavored fast with creamy liqueur.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 16

Number Of Ingredients 10

1 3/4 cups chocolate cookie crumbs (from 9-oz. pkg.)
1/4 cup butter, melted
3 (8-oz.) pkg. cream cheese, softened
3/4 cup sugar
3 eggs
3/4 cup whipping cream
1/4 cup green crème de menthe
1/2 cup whipping cream
1 tablespoon powdered sugar
8 thin chocolate and green mints, coarsely chopped

Steps:

  • Heat oven to 300°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 9-inch springform pan.
  • Beat cream cheese in large bowl with electric mixer at medium speed until fluffy. Gradually add sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in 3/4 cup whipping cream and crème de menthe until well blended. Pour into crust-lined pan.
  • Bake at 300°F. for 60 to 70 minutes or until edges are set but center still jiggles slightly when gently shaken. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
  • Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Cover; refrigerate at least 3 hours before serving.
  • Just before serving, carefully run knife around sides of pan to loosen; remove sides of pan. In small bowl, beat 1/2 cup whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of cheesecake. Garnish with chopped mints. Store in refrigerator.

Nutrition Facts : Calories 360, Carbohydrate 23 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1/16 of Recipe, Sodium 240 mg, Sugar 17 g

COOLING CREME DE MENTHE CAKE



Cooling Creme de Menthe Cake image

My absolute favorite cake of all time! Always a must to make for St. Patrick's Day only because of the color and it tastes great after the corned beef and cabbage.

Provided by LAURIE

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 8

1 package white cake mix
1 cup water
1/2 cup green creme de menthe
1 tablespoon oil
2 eggs
1 jar your favorite chocolate fudge topping (I like Hersheys or Mrs Richardsons)
8 ounces Cool Whip, thawed
3 tablespoons green creme de menthe

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.

Nutrition Facts : Calories 244.2, Fat 8.7, SaturatedFat 3.9, Cholesterol 26.4, Sodium 230.6, Carbohydrate 33.7, Fiber 0.3, Sugar 26, Protein 2.4

CREME DE MENTHE CUPCAKES



Creme de Menthe Cupcakes image

We use creme de menthe liqueur (the term means "mint cream" in French) to add a cool touch to these impressive mascarpone-frosted cupcakes. -Keri Whitney, Castro Valley, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1 dozen.

Number Of Ingredients 16

3/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 teaspoon mint extract
1-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup 2% milk
2 tablespoons white (clear) creme de menthe
Green paste food coloring
FROSTING:
1 carton (8 ounces) mascarpone cheese
1/3 cup heavy whipping cream
1/4 cup confectioners' sugar
4 teaspoons white (clear) creme de menthe
Green paste food coloring

Steps:

  • Preheat oven to 350°. Cream butter and granulated sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Add mint extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk and creme de menthe, beating well after each addition. Transfer 2 cups batter to a separate bowl. Mix food coloring paste into remaining batter., Cut a small hole in the tip of a pastry bag; insert a #12 round tip. Spoon the batters alternately into bag. Pipe batter into 12 paper-lined muffin cups until three-fourths full. Bake until a toothpick comes out clean, 15-20 minutes. Cool 10 minutes; remove from pan to a wire rack to cool completely. , For frosting, stir the mascarpone and whipping cream together until smooth. Add the confectioners' sugar and creme de menthe; stir until blended. Transfer half the frosting to a separate bowl and mix food coloring paste into remaining frosting. Stir each portion vigorously until stiff peaks form (do not overmix)., Cut a small hole in the tip of a pastry bag; insert a #12 round tip. Spoon the frostings alternately into the bag. Pipe frosting onto cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 372 calories, Fat 24g fat (14g saturated fat), Cholesterol 95mg cholesterol, Sodium 222mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 0 fiber), Protein 5g protein.

CREME DE MENTHE CAKE II



Creme de Menthe Cake II image

This is my mom's recipe. My kids love this one because it tastes like mint chocolate chip. It's so easy to put together.

Provided by Patricia Terranova Bergstrom

Categories     Liqueur Desserts

Time 1h5m

Yield 16

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant pistachio pudding mix
⅓ cup vegetable oil
4 eggs
½ cup creme de menthe liqueur
1 (8 ounce) container sour cream
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs, liqueur and sour cream. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
  • Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 41.8 g, Cholesterol 53.4 mg, Fat 15.8 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 5.4 g, Sodium 324.6 mg, Sugar 24.1 g

CREME DE MENTHE CAKE



Creme De Menthe Cake image

Make and share this Creme De Menthe Cake recipe from Food.com.

Provided by j2thela

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 8

1 package white cake mix
1 pistachio pudding mix
4 large eggs
8 ounces sour cream
1/3 cup oil
1/3 cup creme de menthe
1 cup mini chocolate chip
angel flake coconut

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.

Nutrition Facts : Calories 4840.6, Fat 251.9, SaturatedFat 86.1, Cholesterol 951.2, Sodium 3909.6, Carbohydrate 566.9, Fiber 14.9, Sugar 419.1, Protein 63.6

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