Creme de Menthe Cake I Recipe -
Creme de Menthe Cake I Recipe

Creme de Menthe Cake I

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"This quick recipe uses regular cake mix, any brand, and any type of whipped topping. It is a great dessert for after dinner, or anytime and especially a treat for St. Patrick's Day (easy way to get something "green"). You can use creme de menthe flavoring if you don't have the actual liqueur."

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Ingredients Edit and Save

Original recipe makes 1 - 13x9 inch sheet cake Change Servings


  1. Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.
  2. Pour into 13x9 inch pan and bake according to package directions.
  3. Remove from oven and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate (or freeze, if desired). After cooling, mix whipped topping with 2 tablespoons of creme de menthe and spread on cake. Keep refrigerated. Freezes great!!
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Reviews More Reviews

May 22, 2004

Following the recipe with the white cake and syrup I wasn't impressed, so have to give it a 3 star rating that way. However, following other reviews I used a chocolate cake with hot fudge ice cream topping (Hershey's)instead of chocolate syrup, and this was much better. The guys I made it for, (using chocolate cake and fudge) loved it. If you want to make the "Baptist" version use Peppermint extract instead. BTW, for those worried about the alcohol, it dissipates with heating leaving only the flavor, and you can always use peppermint extract for the topping if you are worried about children.

Mar 19, 2006

So easy, and one of the best cakes I have ever eaten! I used chocolate fudge cake. The recipe called for 1 1/3 cups water, so I substituted 1/3c Creme de Menthe for the 1/3c water. Used a jar of Hersheys hot fudge topping, didn't change anything else. Very hard to stick with "one small piece" when you make this cake!

Mar 03, 2008! This cake is the best! I made it for a co-worker's birthday and it was pretty simple since everything is from a box or jar and it tastes like a million bucks! The only alterations I used were that I used chocolate cake mix and I used hot fudge instead of chocolate syrup. After I "frosted" the cake w/ the whipped topping, I made some designs on the top with chocolate syrup and then put broken pieces of Andes Candies on top. It looked great. Everyone loved it. I want to try it w/ the white cake mix sometime too.

Dec 24, 2008

Our family has passed down a similar version. However, we add 3 Tablespoons of the green creme de menthe and do not leave out any water (it stays moist this way). You may also use 1.5 box of cake mix as the cake mix today has less in it than 30-40 years ago when my grandmother used to make this. We also top ours with a thin layer of melted chocolate instead of syrup - it hardens and adds a kind of crunch texture that goes great with the creamy whipped cream & cake. Just be sure not to spread it on too thick or you can't cut through it!

Dec 29, 2005

To tell you the truth, I have never made this cake using white cake mix! Being the chocolate lover that I am I always make it with a homemade chocolate cake recipe I have. (I'm sure a boxed choc. would be fine) Last time we made cupcakes and wow...were they good! I use hot fudge as other reviewers have suggested.

Jul 04, 2004

I make this cake quite often, just a little differently. I follow the directions for the white cake mix and add 1/4 cup creme de menthe syrup to the cake instead of liqueur. I also add 2 tbls. cdm syrup to the whipped topping. I use hot fudge topping and spread it on the cake and put the whipped topping on top of that. This is my favorite cake, but I have never tried chocolate which I think I will do next time.

Dec 16, 2011

Looking at the recipe this does not look like a 13x9 cake but I can not find any directions as to how the pictured cake was baked. Can any one help

Nov 20, 2002

What an awesome recipe! I substituted chocolate cake mix, because to me chocolate and mint tastes the best together, but other than that I kept the recipe the same and what a delightful surprise. Best to make it the night before to let all the flavors come together. Thanks for sharing. I will definitely be making over and over.


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  • Calories
  • 318 kcal
  • 16%
  • Carbohydrates
  • 55.5 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 270 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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