Creme de Menthe Cake II Recipe - Allrecipes.com
Creme de Menthe Cake II Recipe
  • READY IN ABOUT hrs

Creme de Menthe Cake II

Recipe by  

"This is my mom's recipe. My kids love this one because it tastes like mint chocolate chip. It's so easy to put together."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs, liqueur and sour cream. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
  3. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Reviews More Reviews

May 13, 2007

This recipe is also from my mom and we grew up having this cake on special occasions. We call it Pistachio Creme de Menthe Cake. I love this cake and get many compliments when I bring it to potlucks. My recipe calls for 1/4 cup creme de menthe and 1/4 cup oil. This last time I made it I was out of creme de menthe and substituted 2 tsp. mint extract,2 TB water, and 6 drops food coloring (I found this substitute online), but I didn't like it as much. It came out too minty and just not as good overall. So, from now on I will always use the creme de menthe to get the wonderful results. My recipe calls for 6 oz dark chocolate - shredded, but I now use mini semi sweet chips (about 1 cup) rather than shredding a dark chocolate bar, it works great and so much easier. I put half the batter in the pan, top with 1/2 cup mini chips and add remaining batter on top of the chips. Bake for 40 min at 350. Let cake cool for about 35 min, then turn over onto plate. I melt the remaining chocolate (1/2 cup or more) and drizzle on top of cake. It's SO tasty. Enjoy!

 
Dec 17, 2002

Very easy and very good. Took it to my Bible study and both ladies on either side of me asked for the recipe! There was enough left over for my kids to have some and all 3 loved it! I did, however, use vanilla pudding instead of pistachio and also added extra chocolate chips.

 

8 Ratings

Oct 12, 2003

this was terrible... the only thing that saved it was the chocolate chips and there weren't enough of them... maybe i used a different creme de menthe... will never make again... waste of good ingredients

 
May 27, 2012

Great cake! I like pistachios, so I made it using the ingredients listed above and loved it! It was very easy to make and came out perfectly. If you aren't a fan of pistachios though, try using a different pudding mix. Other people who ate it liked the cake, but they thought the mint/pistachio combo was a bit weird. In the future, I'm going to replace the pistachio pudding with vanilla or chocolate. Update: I altered this recipe by using Creme de Banana and banana pudding and it turned out very nicely. It tasted great and would be a good option as well. I also tried it with Creme de Menthe and vanilla pudding but liked the original recipe more!

 
Mar 17, 2013

We were hosting my FIL's birthday dinner the St. Patrick's Day weekend, so I thought I'd combine the two occasions w/this cake. After I mixed the batter, I realized I didn't have a bundt pan, so I used an angel food cake pan and it worked well. I added a few drops of green gel to deepen the green color. I was going to make a vanilla glaze to drizzle over the cake, but I forgot! No biggie, because this cake doesn't need anything. Some enjoyed this topped w/vanilla ice cream, while others enjoyed it plain. I'm ready to go enjoy a slice for breakfast right now ;) THANKS for the recipe, WILLOWSMOM99!

 

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Nutrition

  • Calories
  • 335 kcal
  • 17%
  • Carbohydrates
  • 41.8 g
  • 13%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 325 mg
  • 13%

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

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