The reviewer gave this recipe 2 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 7, 2009
This dessert tastes really good like a giant Jr. Mint and the consistency is like brownie/fudge. I made it for a party and everyone agreed it was VERY rich. My recommendation would be to cut it into bite sized pieces and serve like fudge.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 12, 2008
Exceptional cake! The actual cake is more like a brownie and is very moist and flavourful. I didn't have any creme de menthe so I went with 2 tbls of milk and 1/2 tsp of mint extract. Also, I only chilled the final product for about an hour before cutting them to avoid the chocolate glaze cracking. It cut clean and made a beautiful presentation. Everyone LOVED these and wanted me to make them again! Thanks!
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Kat
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Cooking Level: Beginning

Home Town: Winfield, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 21, 2008
Very yummy and a very pretty dessert to take to a luncheon. I was afraid that I wasn't going to have time to get it done though since you have to let the cake cool completely before you put the mint and chocolate layers on it but I stuck it in the freezer for about 30-45 minutes and it worked perfectly. This almost resembles some sort of fudge. MAN IT WAS GOOOOOODDDDD!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 10, 2007
Very good! Has a brownie like consistency. However needed at least 3 drops of food colouring to get the mint layer green enough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 3, 2007
This was easy and delicious. I took the advice of some other reviewers regarding the mint filler, and used about 2 tablespoons of milk, a teaspoon of peppermint extract, about 2 tablespoons of additional powdered sugar and some green food coloring instead of the creme de menthe. Turned out super. Also, for the other folks who are in a hurry like I was, my cake wasn't entirely cooled, I only chilled the mint layer for about 15 minutes before adding the chocolate and chilling for only about another 1 1/2 hours. Turned out fabulous. Thank you!
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Home Town: Neosho, Wisconsin, USA
Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 23, 2006
YUMMY! I didn't have chocolate chips, so we just had the cake (more like the brownie) with the icing. It was very good.
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Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 12, 2005
Excellent cake! I used mint extract, turned out great and what a hit at the office! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 15, 2005
This is excellent. Althought, I did not know where to get the menthe liqueur so, I just got Peppermint flavoring and it worked just as well. Also, note that the cake needs to be in the refridgerator for at least 3 hours, so "ready in" time should be more like 4 1/2 hours.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 2, 2005
This is a fail proof recipe. I made so many mistakes( over beating the butter till it seperated for both batter and icing) and I was amazed that the cake still turned out yummy! I used one teaspoon of mint extract and that worked great. TO salvage my cake, I placed it in the freezer and it still tasted fudgey and moist! granted the cake layer isn't the most chocolatey, the whole combination worked really well. It was like eating Andes Mint or After Eight mint cakes! A real keeper!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 23, 2005
This was a good one! I made this for St Patty's Day and it was a big hit. I too used peppermint extract and green food coloring. I also added a little extra powdered sugar and milk to the green layer for better coverage over the cake. Instead of regular chocolate chips, I used the mint chocolate chips for the topping. Yummo!!
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Cooking Level: Expert

Home Town: Jefferson, Wisconsin, USA
Living In: Fort Atkinson, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Feb. 14, 2005
I didn't have any creme de menthe so I used 1/2 tsp. peppermint extract, a little paste green food coloring, and about a tablespoon of milk in the icing. It tasted great. I put the iced cake in the refrigerator to chill, then added the chocolate glaze. After about 15 minutes it was set enough to cut easily without cracking (as some other reviewers had mentioned). It cut cleanly and neatly. Although this was very good (actually, I had a hard time stopping eating it), I only gave it 4 stars because in the past I've made a similar recipe with a brownie base and I prefer that since it's more chocolatey than this cake.
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Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA
Living In: Mobile, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 22, 2004
I only have a 9 3/4" round baking pan, so I scaled the recipe by 1 1/2 times to bake it as 2 layers. Being the amateur I am, I can't really tell if the cake's actually done or if it's just moist, so I let them sit for an extra 5 to 8 mins. Still, they kept getting stuck on the pan and onto my serving tin even though everything was greased. Maybe I'll use waxed paper with it next time. I also didn't have creme de menthe, so I just bought mint chocolates and melted them for a filling. I also added honey and vanilla to the glaze and it came out fine too. Overall, the cake tasted great and a friend commented that it had the dense texture of a cheesecake, and I had people scraping off of the tray where the cake got stuck. Will definitely try it again in future!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 10, 2003
I was given this almost exact recipe from my sister-in-law several years ago. About the only difference is I use a few drops of peppermint extract in place of the creme dé menthe. I also add a couple drops of either green or red food coloring. I don't let mine chill more than about 45 mins. or the top tends to crack easily when you are trying to cut it. Also, I divide the pan into about 4 sections, saving one to eat immediately, and the other 3 are cut up and put on paper plates then in plastic freezer bags. They freeze nicely and thaw quickly when you are looking for a quick dessert or have someone drop in unexpectedly. I try to keep a couple plates in the freezer at all times.
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 23, 2003
This is a terrific dessert! The cake part is soooo moist and chocolatey, while the mint layer is very subtle, not too overpowering. The only thing I did differently is to drizzle the chocolate glaze very heavily over the top of the mint layer, as opposed to spreading it. For my ladies luncheon, I wanted more of the green to show because I thought it made a beautiful presentation. Spreading the glaze would have give it a chocolate cake look. BTW the chocolate glaze is more of a frosting that sets up hard and has a tendency to crack. For this reason, too, I think a heavy drizzle pattern would be better than spreading. Thanks Sally!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 10, 2003
this recipe is so yummy it reminds me of andies candies but in a cake form
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 28, 2002
These are great! I think that they were even better once they were really chilled. More like a brownie than a cake. I added cream chesse to the frosting. yum, yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 28, 2002
I tasted these at a party and looked all over for the recipe. They are delicious!
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