Creme de Menthe Cake I

Rating: 4.72 stars
57 Ratings
  • 5 star values: 44
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

By Bonnie
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified

Directions

  • Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.

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  • 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

Per Serving:
317.9 calories; 2.5 g protein; 55.5 g carbohydrates; 0 mg cholesterol; 269.7 mg sodium. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

BARB MAXWELL
Rating: 5 stars
05/22/2004
Following the recipe with the white cake and syrup I wasn't impressed so have to give it a 3 star rating that way. However following other reviews I used a chocolate cake with hot fudge ice cream topping (Hershey's)instead of chocolate syrup and this was much better. The guys I made it for (using chocolate cake and fudge) loved it. If you want to make the "Baptist" version use Peppermint extract instead. BTW for those worried about the alcohol it dissipates with heating leaving only the flavor and you can always use peppermint extract for the topping if you are worried about children. Read More
Helpful
(34)
57 Ratings
  • 5 star values: 44
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
BARB MAXWELL
Rating: 5 stars
05/22/2004
Following the recipe with the white cake and syrup I wasn't impressed so have to give it a 3 star rating that way. However following other reviews I used a chocolate cake with hot fudge ice cream topping (Hershey's)instead of chocolate syrup and this was much better. The guys I made it for (using chocolate cake and fudge) loved it. If you want to make the "Baptist" version use Peppermint extract instead. BTW for those worried about the alcohol it dissipates with heating leaving only the flavor and you can always use peppermint extract for the topping if you are worried about children. Read More
Helpful
(34)
KRAEZDAY
Rating: 5 stars
03/19/2006
So easy and one of the best cakes I have ever eaten! I used chocolate fudge cake. The recipe called for 1 1/3 cups water so I substituted 1/3c Creme de Menthe for the 1/3c water. Used a jar of Hersheys hot fudge topping didn't change anything else. Very hard to stick with "one small piece" when you make this cake! Read More
Helpful
(21)
YAKIMICKI
Rating: 5 stars
03/03/2008
Oh....my.....goodness! This cake is the best! I made it for a co-worker's birthday and it was pretty simple since everything is from a box or jar and it tastes like a million bucks! The only alterations I used were that I used chocolate cake mix and I used hot fudge instead of chocolate syrup. After I "frosted" the cake w/ the whipped topping I made some designs on the top with chocolate syrup and then put broken pieces of Andes Candies on top. It looked great. Everyone loved it. I want to try it w/ the white cake mix sometime too. Read More
Helpful
(16)
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Heather
Rating: 5 stars
12/24/2008
Our family has passed down a similar version. However we add 3 Tablespoons of the green creme de menthe and do not leave out any water (it stays moist this way). You may also use 1.5 box of cake mix as the cake mix today has less in it than 30-40 years ago when my grandmother used to make this. We also top ours with a thin layer of melted chocolate instead of syrup - it hardens and adds a kind of crunch texture that goes great with the creamy whipped cream & cake. Just be sure not to spread it on too thick or you can't cut through it! Read More
Helpful
(12)
Libby Wright
Rating: 5 stars
12/29/2005
To tell you the truth I have never made this cake using white cake mix! Being the chocolate lover that I am I always make it with a homemade chocolate cake recipe I have. (I'm sure a boxed choc. would be fine) Last time we made cupcakes and wow...were they good! I use hot fudge as other reviewers have suggested. Read More
Helpful
(11)
CALWINKIA2001
Rating: 5 stars
07/04/2004
I make this cake quite often just a little differently. I follow the directions for the white cake mix and add 1/4 cup creme de menthe syrup to the cake instead of liqueur. I also add 2 tbls. cdm syrup to the whipped topping. I use hot fudge topping and spread it on the cake and put the whipped topping on top of that. This is my favorite cake but I have never tried chocolate which I think I will do next time. Read More
Helpful
(11)
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JONCIN
Rating: 5 stars
11/20/2002
What an awesome recipe! I substituted chocolate cake mix because to me chocolate and mint tastes the best together but other than that I kept the recipe the same and what a delightful surprise. Best to make it the night before to let all the flavors come together. Thanks for sharing. I will definitely be making over and over. Read More
Helpful
(8)
Denise Munsey
Rating: 5 stars
12/16/2011
Looking at the recipe this does not look like a 13x9 cake but I can not find any directions as to how the pictured cake was baked. Can any one help Read More
Helpful
(8)
joyful516
Rating: 5 stars
12/05/2002
This is always a big hit sometimes I substitute Hot Fudge instead of Chocolate Syrup. JOY Read More
Helpful
(7)
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