Creme de Menthe Fudge Cake
Great Cake for the Holidays. It has a mild mint flavor, this one is always a hit at any function. I have even converted this into cupcakes. You have to do a few different steps in order to make them, but oh man, they are worth it. I have made this cake a dozen times, next time I will be sure to post a picture.
Great Cake for the Holidays. It has a mild mint flavor, this one is always a hit at any function. I have even converted this into cupcakes. You have to do a few different steps in order to make them, but oh man, they are worth it. I have made this cake a dozen times, next time I will be sure to post a picture.
- 3 egg whites
- 1/3 c vegetable oil
- 1/2 c sour cream
- 1 box white cake mix (i use supermoist by betty crocker)
- 1 1/4 c water
- 2 tsp creme de menthe syrup or mint extract
- 12 drops of green food coloring
- 2 ounce each) hot fudge topping
- 1 8 ounce container of cool whip
- 5 drops yellow food coloring
- 1 box creme de menthe chocolate candies unwrapped and cut into pieces....(andes mints)
- Carbohydrate 0.293130000207069 g
- Cholesterol 2.2425000018957 mg
- Fat 4.33455333854619 g
- Fiber 0 g
- Protein 0.888450000142907 g
- Saturated Fat 0.697120000704067 g
- Serving Size 1 1 Serving (40g)
- Sodium 14.1035000026607 mg
- Sugar 0.293130000207069 g
- Trans Fat 0.090972666753048 g
- Calories 43 calories
Step-by-step
- Heat oven to 350 degrees, If using a dark or nonstick pan...heat oven to 325. Spray bottom ONLY of 13x9-inch pan with baking spray with flour.
- Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the creme de menth syrup or mint extract, and egg whites. After mixing for one minute on low, then add sour cream, and mix another minute on medium speed. Reserve 1 cup batter. Stir in 3 drops of the green food color into reserved batter; set aside. Pour remaining white batter into pan.
- Drop green batter by generous tablespoonfuls randomly in 12 to 15 mounds onto batter in pan. Cut through batter with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design.
- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Watch carefully so not to overbake! Run knife around the side of pan to loosen cake. Cool completely, about 1 hour.
- Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping with 1/2 teaspoon of creme de menth syrup or mint extract along with the remaining 9 drops of green food color along with the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.
My Favorite Holiday Treat: Creme de Menthe Fudge Cake
As a busy working mom, finding time to bake is a luxury, but when the holidays roll around, I make an exception. This Creme de Menthe Fudge Cake has become a cherished tradition in our family. It's not just a cake; it's a memory maker, a centerpiece of our holiday gatherings, and a testament to the simple joys of sharing delicious homemade treats. The beautiful swirls of green and white are almost too pretty to eat – almost! The mild mint flavor is refreshing, not overpowering, and perfectly complements the rich fudge topping. It’s a delightful balance of sweet and minty, making it a crowd-pleaser every time.
I first stumbled upon this recipe a few years ago, searching for something unique and festive to bring to a holiday potluck. I was immediately drawn to the vibrant colors and the promise of a subtly minty flavor profile. The recipe itself was surprisingly straightforward, even for someone with my limited baking skills. The most challenging part was mastering the swirling technique, but after a couple of attempts, I got the hang of it. The results were so impressive that I've been making this cake every year since. The compliments I receive are always heartwarming, but honestly, the best reward is seeing my family’s happy faces as they indulge in a slice (or two!).
This cake is incredibly versatile. I’ve experimented with different variations over the years, sometimes using real whipped cream instead of Cool Whip for an even richer texture. The addition of Andes mints adds a wonderful textural element to an already delightful dessert. And let's not forget the cupcake adaptation! While it requires a few extra steps, the individual servings are perfect for portion control (or for sneaking an extra one or two). This recipe has become more than just a holiday dessert; it's a testament to the joy of baking and sharing deliciousness with loved ones. It’s a symbol of warmth, togetherness, and the sweet memories that make the holidays so special. The time spent preparing this cake is always well worth the effort because it's the culmination of flavor, presentation and heartfelt effort to share with the people that I care about. It's that personal touch that takes a mere dessert and elevates it to a heartwarming experience, making my holidays that much sweeter.
Beyond its deliciousness, this cake represents so much more. It represents the dedication I show to my family by creating something special for them to enjoy. It's my way of showing love and appreciation during the holiday season, transforming a simple act of baking into a meaningful gesture. The time spent in the kitchen, surrounded by the comforting aroma of baking cake and the satisfying sounds of mixing and stirring are some of my most treasured moments in life.
I invite you all to try this wonderful recipe. It's not just a cake; it's an experience. Enjoy baking, enjoy sharing, and most importantly, enjoy the sweet moments with your loved ones. Merry Christmas and Happy Holidays!
