CREME DE MENTHE CAKE
A super simple, yet impressive cake that starts with a box mix and ends a triple layered delight!
Provided by Liz Berg
Categories Cakes
Time 58m
Number Of Ingredients 12
Steps:
- Preheat oven to 350º. Grease a 9 x 13 pan and set aside.
- 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.
- When cake is cool, carefully spread fudge sauce over top.
- Whip cream to soft peaks. In another large bowl, whip the powdered sugar, cream cheese and creme de menthe until lightened and smooth. Stir in whipped cream and whip to firm peaks. Spread over fudge.
- Chill for 4 hours before serving.
Nutrition Facts : Calories 189 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 slice, Sodium 69 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CREME DE MENTHE CAKE
Like mint chocolate chip ice cream? Then you'll go wild for this shortcut Creme de Menthe Cake recipe. With layers of flavor from rich fudge, creamy frosting, and sweet candies, no one will be able to tell you didn't bake this mint cake from scratch!
Provided by BHG Test Kitchen
Time 35m
Number Of Ingredients 7
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 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
GRASSHOPPER FUDGE CAKE
Pretty streaks of green peek out from slices of white cake topped with hot fudge sauce and creamy whipped topping.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
- Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design.
- Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
- Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 67 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 44 g, TransFat 0 g
COOLING CREME DE MENTHE CAKE
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
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 CAKE
Make and share this Creme De Menthe Cake recipe from Food.com.
Provided by John Clotfelter
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 413.3, Fat 14.2, SaturatedFat 7.9, Cholesterol 0.5, Sodium 385.3, Carbohydrate 62, Fiber 1.1, Sugar 44.2, Protein 3.5
CRèME DE MENTHE CHEESECAKE
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
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
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