Each February, for my husband’s his birthday, I make a crème de menthe cake for my husband. He has had this cake EVERY year since he was a kid, and his mom gave me the recipe the first year we were married. Sometimes I make it as a 9 x 13 and sometimes as a double layer round cake. Some years I make it in cupcake form. Fun!
Served cold, and with the flavors of mint and chocolate, this cake is so refreshing and delicious.
And since it starts with a cake mix, it is super simple to make.
Start with a white cake mix and add a little green food coloring and crème de menthe flavoring.
After cool, frost with hot fudge topping.
Add a little more green food coloring and crème de menthe flavoring to some cool-whip and frost again.
Refrigerate until eating. Enjoy!
Going….
Going…
Gone! Yum!
Wouldn’t these be fun for St. Patrick’s Day?
This year, I am going to cut the sugar in this recipe by using this sugar-free white cake recipe and homemade whipped cream sweetened with stevia.
- 1 white cake mix
- 1 jar hot fudge topping
- 2 T creme de menthe flavoring, divided
- 8 drops green food coloring, divided
- 1 tub Cool-Whip
- Prepare the white cake mix according to package directions.
- Add 1 T creme de menth flavoring, and 4 drops green food coloring and mix well.
- Bake according to package directions.
- Cool. Frost with hot fudge topping.
- Add 1 T creme de menth flavoring and 4 drops of green food coloring to Cool-Whip and gently fold in.
- Top cakes with Cool-Whip mixture.
- Refrigerate utnil serving.
Want to try the creme de mint cupcakes or cake and enjoyed your cheeseburger casserole with tater tots! Thanks for sharing your faith and love for family, cooking and baking! Love in Christ! Donna ❤️😊🙏👍
Donna, You really made my day with your kind words! Thank you for reading The Gingham Apron.