This is an old Crème de menthe Cake recipe from Karen. The recipe's been here for a while, and I'm keeping it here because it's a quick and easy St. Patrick's Day dessert. It starts as a 9x13 inch cake with a little Crème de Menthe added to the batter for a hint of mint flavor. You bake the cake, then pour chocolate syrup over it while warm for extra moisture and flavor. Let cool, then top with a mixture of whipped cream, more Crème de Menthe and chocolate syrup. Easy!
Old St. Patrick's Cake Photo
This is a photo of the original cake which Karen made with yellow cake. I recently started making it with chocolate cake, too. Any cake will do. You can make one from scratch or use cake mix. The one I'm liking right now is Betty Crocker Super Moist Triple Chocolate Fudge. You can use the full box or make a half cake using half a box and baking in an 8-inch square pan.
Mint Cool Whip Topping
The best part of this cake is the mint flavored topping. The original version calls for a tub of Cool Whip mixed with 3 tablespoons of Crème de Menthe. Feel free to use that, or make your own whipped cream as directed in the recipe card.
For the chocolate syrup, Hershey's has one called Simply 5 with no high fructose corn syrup. It works well for this cake.
Recipe
Crème de Menthe Cake for St. Patrick's Day
Ingredients
- 1 box white or chocolate cake mix
- 1 cup water (or as listed on box) minus 3 T.
- 3 large eggs as listed on the box
- ½ cup vegetable oil or as listed on box
- 3 Tablespoons Crème de Menthe regular
- ½ cup Chocolate Syrup plus more for drizzling over top (Hershey's Simply 5)
Mint Cream Topping -- Can Sub with 3 ½ cups Cool Whip
- 1 cup heavy whipping cream
- ¼ cup confectioners' sugar
- 1 teaspoon vanilla extract
- 3 Tablespoons of Crème de Menthe
Instructions
- Prepare white or chocolate cake as directed on the box, but replace 3 tablespoons of water (or whatever liquid you are using) with 3 tablespoons of Creme de Menthe. Bake batter in a 13x9 inch pan using times given on box.
- While cake is still hot, use a skewer to poke holes all over the cake, spacing about an inch apart.
- Drizzle chocolate syrup over the cake and let it sink into the holes. This will take a few minutes. It will settle first, and then slowly sink into the holes. If it's not sinking poke some more holes or widen them. The syrup just moistens the cake somewhat and adds more chocolate flavor.
- Let cool completely, then make the mint cream topping.
Mint Cream Topping
- Combine the whipping cream and sugar and beat until stiff peaks just begin to form. Beat in the vanilla and fold in the Creme de Menthe. Spread over the cake.
- Drizzle chocolate syrup over the cake before serving.
Anna says
Karen, thanks again for the recipe! My husband really likes this one and mentioned he was looking forward to having more tonight. Glad you noticed the chocolate syrup on top. Dragging a toothpick up and down through horizontal lines is pretty much the only garnishing trick I know ;).
Karen says
Oh wow, I'm in print! Yeah, the cake mix I had on hand was a yellow marble one. The "boys" could have cared less, they just wanted the green mint topping! I kept threatening to smack their fingers as they would go dip back into the Cool Whip container for the left overs. The cake did not last for 24 hours.
I love how you decorated the cake top. I want to try that Boston Creme poke cake next.
Upstate NY Native says
I made the Boston Cream Poke cake this morning. It is divine!! I will be making this one next - You have me on the poke cake kick with you :-))
I like the pudding ones much better than the Jell-o ones.
Mackenzie@The Caramel Cookie says
Ohh I like the idea for the topping!
Emily says
You and your delicious-looking poke cakes!!
Holiday Baker Man says
Great inspiration on the topping!
Sue says
Yummy! That sounds really good!