Ingredients for Cooling Creme De Menthe Cake
- White Cake Mix
- 1 cup water
- Green Creme De Menthe
- 1/3 cup vegetable oil
- 3 large eggs
- Chocolate Fudge Topping
- 1 (8 ounce) container Cool Whip
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How to Make Cooling Creme De Menthe Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine 1 box (15.25 oz) white cake mix, 1 cup water, 1/3 cup vegetable oil, 3 large eggs, and 1/2 cup crème de menthe liqueur. Mix according to cake mix instructions (usually with an electric mixer on medium speed until well combined).
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the fudge topping according to package directions (if using store-bought). If the topping is thick, you may microwave it in short intervals until it is spreadable.
- Once the cake is completely cool, spread the warm fudge topping evenly over the top.
- In a medium bowl, gently fold 3 tablespoons of crème de menthe liqueur into 1 (8 ounce) container of thawed Cool Whip.
- Frost the cake with the crème de menthe Cool Whip mixture.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
103g
Fat
19g
Carbs
11g
