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

GRASSHOPPER CAKE



Grasshopper Cake image

Bake this delicious grasshopper cake using Gold Medal® all-purpose flour that's a perfect dessert for any gathering.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 15

Number Of Ingredients 13

2 1/4 cups Gold Medal™ all-purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 cup milk
1/4 cup white crème de menthe*
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
5 egg whites
1 jar (12 oz) fudge topping
3 tablespoons white crème de menthe or crème de menthe-flavored syrup*
4 drops green food color
1 container (8 oz) frozen whipped topping, thawed (3 cups)

Steps:

  • Heat oven to 350°F. Grease and flour 13x9-inch pan. Beat flour, sugar, shortening, milk, 1/4 cup crème de menthe, the baking powder, salt and vanilla in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool completely.
  • Spread fudge topping over cake. Carefully fold 3 tablespoons crème de menthe and the food color into whipped topping; spread over cake. Store covered in refrigerator.

Nutrition Facts : Calories 385, Carbohydrate 57 g, Cholesterol 5 mg, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg

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

CREME DE MENTHE FUDGE CAKE



Creme De Menthe Fudge Cake image

Great Cake for the Holiday's. It has a mild mint flavor, this one is always a hit at any function. I have even converted this into cupcakes..you have to do a few different steps in order to make them..but oh man..they are worth it. I have made this cake a dozen times, next time I will be sure to post a picture. Picture...

Provided by Carole F

Categories     Chocolate

Time 30m

Number Of Ingredients 11

1 box white cake mix (i use supermoist, by betty crocker)
1 1/4 c water
1/3 c vegetable oil
2 tsp creme de menthe syrup or mint extract
3 egg whites
1/2 c sour cream
12 drops of green food coloring
2 jar(s) (16 ounce each) hot fudge topping
1 8 ounce container of cool whip
5 drops yellow food coloring
1 box creme de menthe chocolate candies, unwrapped and cut into pieces....(andes mints)

Steps:

  • 1. Heat oven to 350 degrees, If using a dark or nonstick pan...heat oven to 325. Spray bottom ONLY of 13x9-inch pan with baking spray with flour.
  • 2. Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the creme de menth syrup or mint extract, and egg whites. After mixing for one minute on low, then add sour cream, and mix another minute on medium speed. Reserve 1 cup batter. Stir in 3 drops of the green food color into reserved batter; set aside. Pour remaining white batter into pan.
  • 3. Drop green batter by generous tablespoonfuls randomly in 12 to 15 mounds onto batter in pan. Cut through batter with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design.
  • 4. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Watch carefully so not to overbake! Run knife around the side of pan to loosen cake. Cool completely, about 1 hour.
  • 5. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping with 1/2 teaspoon of creme de menth syrup or mint extract along with the remaining 9 drops of green food color along with the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator. If desired..you can use REAL whipping cream..whip the cream until it comes to stiff peaks..then add remaining mint extract along with food coloring and frost cake and add andes mints on top.

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

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