Creme De Menthe Fudge Cake Recipes

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CREME DE MENTHE CAKE



Creme de Menthe Cake image

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

1 box white cake mix (I used Duncan Hines brand)
Oil (amount listed on box)
Water (amount listed on box, then remove 3 tablespoons)
3 tablespoons creme de menthe (green mint liqueur)
2 whole eggs (instead of eggs listed on box)
2-3 drops of green food coloring, optional
1 jar of fudge topping
2 cups heavy cream
1 tablespoon vanilla
2/3 cup powdered sugar, sifted
8 ounces cream cheese, at room temperature
3 tablespoons creme de menthe

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



Creme de Menthe Cake image

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

1 package 2-layer-size chocolate cake mix
0.25 cup creme de menthe
0.5 cup fudge ice cream topping
1 16 ounce can vanilla frosting
1 tablespoon creme de menthe
Green food coloring (optional)
Chocolate-mint candy, coarsely chopped (such as Andes mints or miniature Peppermint Patties) (optional)

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



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

GRASSHOPPER FUDGE CAKE



Grasshopper Fudge Cake image

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

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 teaspoons mint extract
12 drops green food color
2 jars (16 oz each) hot fudge topping
1 container (8 oz) Cool Whip frozen whipped topping, thawed
5 drops yellow food color
Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired

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



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 CAKE



Creme De Menthe Cake image

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

1 white cake mix
pudding
egg (according to package directions)
oil (according to package directions)
1/3 cup green creme de menthe
1 cup hot fudge sauce, , heated
1/4 cup clear creme de menthe
12 ounces Cool Whip

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



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

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