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Creme de Menthe Cake II

Reviewed: 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!
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