*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!
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.
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!
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.
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.
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.