Best 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!!

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.

CREME DE MENTHE CUPCAKES

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.

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:

• 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.

GRASSHOPPER CAKE

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.