Creme de Menthe Cake
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Cook time: 
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Serves: 15 servings
 
Ingredients
  • 1 package white cake mix (with pudding in the mix)
  • 1¼ cup water
  • ⅓ cup canola oil
  • 3 egg whites
  • ¼ cup creme de menthe (see notes)
  • 1 jar Mrs. Richardson's hot fudge sauce
  • 8 ounces Cool Whip
  • ¼ cup creme de menthe
Instructions
  1. Preheat oven to 350 degrees. Spray a 9 x 13 inch pan with baking spray. Set aside.
  2. Mix the cake according to directions on the package and add ¼ cup creme de menthe. Pour into prepared pan.
  3. Bake according to package directions. Cool completely on a wire rack.
  4. When the cake is completely cool, spread the fudge sauce evenly over the cake.
  5. Add ¼ cup creme de menthe to the Cool Whip in a large bowl. Fold in creme de menthe until thoroughly combined. Spread over the fudge layer.
Notes
You can use either Creme de Menthe Syrup, which is an ice cream topping, or Creme de Menthe Liquor. I have used both with equal success in this recipe. The Syrup can be found in some grocery stores with the rest of the ice cream toppings. The cake will be slightly lighter green in color and will have a slightly milder mint flavor. The syrup is a little sweeter that the liquor, so the whipped topping will have a sweeter taste. The Liquor creates a slightly more vivid colored cake and stronger mint flavor with a bit less sweetness. Both options are delicious. I usually go with whichever option I find first.
Recipe by Laura's Cozy Kitchen at https://www.laurascozykitchen.com/creme-de-menthe-cake/