Saturday, June 23, 2012

Creme de Menthe Cake

(This recipe was first posted in conjunction with Meijer ad week of 6/24/12 - 6/30/12)

This refreshing dessert is as easy as it is delicious.  The three layers come together quickly, thanks to convenience items.
1 white cake mix, plus oil and water called for on the box
2 eggs
6 Tbsp creme de menthe liqueur, divided
1 - 12 oz jar Smucker chocolate fudge ice cream topping
1 - 8 oz container whipped topping, thawed

Beat together the cake mix, water, oil, eggs, and 3 Tbsp creme de menthe.  Pour into a greased 9x13 pan.  Bake according to directions on the box, or until center tests clean with a toothpick.  Cool.  Insert and then twist a knife or fork into the surface of the cake multiple times to create holes.  Pour chocolate fudge topping over the cake (warm up slightly if necessary).  Mix together the whipped topping and remaining 3 Tbsp creme de menthe.  Use this mixture to frost the cake.  Refrigerate.

Options and Tips
  • Creme de menthe can be found in the wine/liquor section of most grocery stores.  The one in my cupboard is a Mr. Boston brand.  Creme de menthe usually comes in a green color, but sometimes it is clear.  It generally costs $5.50-$6.00.  This doesn't sound very cheap until you remember that you only need 6 Tbsp for this recipe.  That bottle makes a lot of desserts!
  • If you can't justify buying a whole bottle of liquor to use for only one recipe, try making a Grasshopper:  Put vanilla ice cream and a few splashes of creme de menthe into a blender.  Whirl it up and serve as a dessert drink.
  • Creme de menthe syrup is also available in some stores, but is not recommended as a substitute for the real stuff in this recipe.
  • Using Chocolate Fudge topping instead of chocolate syrup gives this dessert a bit richer flavor.  If Chocolate Fudge is not available in your area (I couldn't find it when we were in California!), just use a jar of hot fudge.  You'll have to warm it up longer in the microwave because it is thicker.  It won't pour easily, so spread it on carefully, then wait until the fudge is completely cool before you frost the cake.
    This recipe, in its original form, can be found on page 94 of Heritage Christian School's "Favorite Family Recipes" cookbook.  I made a slight change or two to the instructions.

    This recipe is linked up at the Holiday Recipe Link-up Party over at Domestic Fashionista, and to the Ultimate Recipe Swap over at Life as Mom.


  1. Our family has made this recipe for years - but we have always used the creme de menthe syrup, found by the ice cream toppings, and never the "real stuff". I have never tasted it made with liqueur, so I can't compare, but I thought it was always good made with the syrup!

    1. OK, thanks for the info! I tried the syrup one time and my cake didn't turn out great...but maybe I used a different kind/brand than what you are using. Would you mind sharing what kind you use?