CREME DE MENTHE LAYER CAKE RECIPE - (4.4/5)
Provided by Jan_C
Number Of Ingredients 19
Steps:
- Prepare a white cake mix as directed on package except replace 1/4 cup of the water with 1/4 cup of Creme De Menthe. If Creme De Menthe is not green add 2 or 3 drops of green food coloring to the batter. If your Creme De Menthe is green then you would not need the food coloring. If you don't want to use Creme De Menthe, make the cake as directed on the package and in addition add a teaspoon of mint extract to the batter with 2 or 3 drops of green food coloring. The alcohol does bake off so it's safe for little ones. Prepare either 2 (8 or 9-inch) round cake pans that will yield 2 layers, or 1 (9x13-inch) rectangular cake. Optional: add mini chocolate morsels to the batter just prior to putting in the oven and lightly swirl in. Bake according to package directions, and let cool. FROSTING: Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup, and vanilla, then allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened. Spread the frosting evenly between the layers of the cake as well as on the top of the cake. Let it set in the refrigerator. WHIPPED CREAM FROSTING: Mix the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar, creme de menthe (if using), and food coloring. Continue whipping the cream until it is thick. Spread evenly on top of the entire cake. Garnish with chocolate sprinkles, more mini chocolate chips, or chocolate curls if you'd like. CHOCOLATE CURLS: To make the chocolate curls melt 3 squares of semi-sweet chocolate with 1 tablespoon of shortening. Spread the melted chocolate on a cookie sheet in a very thin, very, very thin layer on a cookie sheet. Pop it in the freezer for a couple minutes and then use a spatula to make the curls, by slowly scraping pieces of the chocolate off of the pan so that they curl. If the chocolate is too cold it will not curl so just give it a couple seconds. NOTES: Keep your finished cake in the refrigerator when not serving. The frosting and the whipped cream frosting can be made up to 2 or 3 days in advance and stored in the refrigerator. The finished cake can be made up to 5 hours in advance and kept in the refrigerator until ready to serve. This cake should not be left out for longer than 30 to 45 minutes.
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faith Emordi
[email protected]I've never heard of creme de menthe cake before. It sounds interesting.
Bishna Bhul
[email protected]I'm not sure about this recipe. It seems like it would be too sweet for my taste.
Ledile Legora
[email protected]This cake looks delicious! I can't wait to try it.
Victor Nwaizu
[email protected]I'm not a big fan of creme de menthe, but this cake was still really good. The cake itself was moist and flavorful, and the frosting was rich and creamy.
Susanne peters
[email protected]This cake was a bit too dense for my taste, but the flavor was good. I think I'll try a different recipe next time.
Omar Faruque
[email protected]I've never made a layer cake before, but this recipe was easy to follow and the cake turned out great! It was a big hit at my party.
A2Z GAMING YT
[email protected]I love this cake! It's so moist and flavorful. The frosting is the perfect complement to the cake.
Dameon Graham
[email protected]This cake is amazing! The flavor is incredible and the texture is perfect. I've made it twice now and it's been a hit both times.
Isabel Martinez
[email protected]The cake was easy to make and turned out beautifully. The frosting was a bit too sweet for my taste, but overall it was a delicious cake.
Wajih Ullah
[email protected]This cake was a huge success! It was moist and flavorful, and the creme de menthe frosting was the perfect touch. I will definitely be making this again.