This is an old Crème de menthe Cake recipe from Karen. It's been here a while, so I can't promise it will work the way it did back then since the size of cake mix boxes has changed. I'm going to make it again and take some new photos. There's a new type of Hershey's Syrup that doesn't contain high fructose corn syrup, so I will use that!
Old St. Patrick's Day Post
If you're still looking for a green dessert, here's a suggestion. This recipe was posted by Karen (Thanks, Karen!) who dug it up for me when she saw that I was into poke cakes. Unlike pudding poke cakes, this Crème de menthe cake uses Hershey's chocolate syrup. The green color (which this picture does not convey very well thanks to my lighting) is from the Crème de menthe.
Mint Cool Whip Topping
If you have cake mix, Cool Whip and mint liqueur on hand, this cake is super convenient. It also tastes pretty good, and I have to admit I'm not the biggest mint fan.
Note: Because I had yellow cake mix on hand, I used yellow cake mix and just followed the directions on the box using whole eggs, oil, and water. If you follow the directions and use a white cake, you'll surely have a more vivid green. On the other hand, if yellow cake mix is all you have, you'll still get a green hue and the flavor is very good.
Crème de menthe
1-white cake mix with the pudding already in it
1 cup water
3 egg whites
⅓ cup vegetable oil
3 Tablespoons Crème de menthe (regular)
Chocolate Syrup (recipe calls for 1 can, though I didn't use that much)
Mix ingredients together, bake in a greased 9×13″ cake pan as directed.
While cake is still hot, use a meat fork or a skewer to poke holes all over the cake. Pour Hershey chocolate syrup over the cake, work in slowly. (I poured it on slowly and kind of rubbed it into the holes with the back of a spoon. After it settled, I poured on another layer and again, rubbed it in. In the end, my streaks still didn't go to the bottom, but I was okay with that because I didn't want too much syrup. I probably used about ½ cup total for half a cake).
Let cool (and chill).
Frosting
8 oz. tub of Cool Whip
3 Tablespoons of Crème de menthe
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!