Reviewed: May 12, 2012

Oh my, this is very, very rich but worth the calories for a special occasion treat. I used the real liquor version and President's Choice syrup which I heated up a bit before pouring over the top. YUM!

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Reviewer:

freezermama

Reviewed: Mar. 21, 2012

My daughter loves mint and chocolate, so I thought this would be a fun birthday cake for her! I used a dark chocolate cake mix, hot fudge topping, 4 TBSP creme de menth in the cake and 1 TBSP peppermint extract in the topping. I think I will try it with white cake mix the next time to see which is better!

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Reviewer:

IRISHMAIDEN

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: 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

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5 users found this review helpful

Reviewer:

DMUNSEY

Home Town: Alcoa, Tennessee, USA

Reviewed: Mar. 20, 2010

Very easy to make and very good tasting

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Reviewer:

Lisa

Reviewed: Jan. 22, 2010

I used the chocolate cake and hot fudge as people suggested.... For frosting, I whipped 4 cups of Heavy Whipping cream and then added 1 1/4 cup of powdered sugar and 3 tablespoons of creme de menthe b/c I wanted a stronger mint taste in the frosting.

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Reviewer:

blondeprogrammer

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Dallas, Texas, USA

Reviewed: Aug. 23, 2009

definitely swap the white cake mix for a chocolate one. YUMMY!

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Reviewer:

PERRI628

Home Town: Middleton, Michigan, USA

Living In: Battle Creek, Michigan, USA

Reviewed: 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!

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Reviewer:

Heather

Reviewed: Nov. 26, 2008

I can only say one word. Yum! Don't change a thing!

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Reviewer:

Oureatinghabits

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Mar. 3, 2008

Oh....my.....goodness! 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.

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