Creme De Menthe Cake Recipes

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!!

CREME DE MENTHE CAKE

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.

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.

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.

HEATHER'S CREME DE MENTHE CAKE

Steps:

• Preheat oven to 325. Grease and flour a 10" Bundt pan.
• In a large bowl, combine cake mix and pudding mix.
• Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Creme de Menthe or Irish Creme. Beat for 5 minutes at high speed. Pour batter in pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
• Cool for 10 minutes in the pan, then invert onto the serving dish.
• Prick top and sides of cake.
• Spoon glaze over top and brush onto sides of cake.
• Allow to absorb glaze. Repeat until all glaze is used up.
• Sprinkle fine peppermint dust on top of cake.
• Glaze:.
• In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil, and continue boiling for 5 minutes, stirring constantly.
• Remove from heat, and stir in 1/4 cup Creme de Menthe or Irish Cream.

CREME DE MENTHE CAKE

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.