Ms. Haley and I met last summer through Pioneer Woman’s Tasty Kitchen website, sharing recipes and becoming best bloggie buddies along the way. She’s a true girly girl living in the wide open spaces of Montana and pursuing her degree in Microbiology and nursing! This girl does it all, and she rocks at it. I hope you will enjoy this recipe she has whipped up – it’s totally on my Make it or Bake It list! Take it away, Ms. Haley!!
With St. Patrick’s Day just around the corner, everyone knows that this crazy holiday revolves around 2 factors: Green and Alcohol! What could be better than bringing these components together to make one rich and minty treat…Crème de Menthe Cake!
When Megan asked me to do a guest post, I knew I had to share this cake with you. It is like having Mint Chocolate Chip ice cream, but as a cake! Oh man….it is so good! Each slice is so rich, but you can’t stop eating it because it’s so creamy, fudgy and wonderful. I want a slice right now because describing this cake is making me salivate!
Here is what you are going to need for Crème de Menthe Cake:
-1 box (18.25 Oz. Box) White Cake Mix
-Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
-½ cups Creme De Menthe Liqueur, Divided
-16 ounces, fluid Mrs. Richardson’s Hot Fudge
-16 ounces, fluid Cool Whip
-½ cups Hershey’s Shell Topping
-¼ cups Mini Chocolate Chips
Make the cake mix according to package (you’ll typically need water, eggs, and oil, as directed in mix package), but when adding water to mix, substitute 1/4 cup (4 tablespoons) of creme de menthe liqueur instead. For example, if you need 1-1/4 cups of water, use 1 cup water and 1/4 cup creme de menthe.
Bake cake according to instructions on the box. After it’s been baked, allow the cake to cool to room temperature.
After cake is at room temperature, warm up the Mrs. Richardson’s hot fudge and spread over the top of the cake. Not too hot, just warm enough to spread easily.
Then place the cake in the fridge to chill the fudge for 2 hours. The waiting might kill you, but it’s worth it!
Add the rest of the creme de menthe to the Cool Whip, adding a tablespoon at a time while folding to combine. Place the Cool Whip on top of the fudge layer. Drizzle the hard shell topping on top of the Cool Whip and sprinkle the mini-chocolate chips on top of the cake, too.
Have fun with the chocolate and make it look artistic!
Chill for an hour or longer until ready to serve.
Thanks Megan for letting write a guest post on Wanna Be A Country Cleaver, it’s a huge honor! I can’t wait to finally meet you next week at the Pioneer Woman book tour! It’s going to be so fun to finally meet my best bloggie friend! 🙂
Besides wearing green on St. Patty’s Day so you don’t get pinched, you have to make this cake! You are going to love it!
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Oh my! This looks so yummy! 🙂
wow This looks so delightful and delicious! Really love its light green colour.
We bumped into your blog and we really liked it – great recipes YUM YUM.
We would like to add it to the Petitchef.com.
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That cake looks so delicious and festive!! Last year, I added green food coloring to my waffles! Color makes food so much more fun to eat! 🙂
I just love that with this recipe we're double fisting the chocolate – magic shell AND the chocolate chips. Perfection.
Mmmm, this looks delicious! I’ve also had my eye on a http://www.cookscountry.com recipe for a mint chocolate chip, which this is very similar too, except that’s more “from scratch.” It’s nice to have similar recipes be available for any level of time commitment that the cook wants to invest. Your cool whip topping looks particularly great with this cake!