Recipe: Creme De Menthe Cake
Description: A rich Bundt cake that's half green creme de menthe and half chocolate, topped with creme de menthe flavored cream cheese frosting. I leave off the nuts and coconut. From Flavors, a San Antonio Junior League cookbook, credited to Mrs. Wilbur F. Littleton, Jr. (Jean Richards).
Ingredients: [{"text": "1 (18 1/2 ounce) box yellow cake mix"}, {"text": "1 (3 3/4 ounce) package vanilla instant pudding mix"}, {"text": "1/2 cup orange juice"}, {"text": "1/2 cup vegetable oil"}, {"text": "1/2 cup green creme de menthe"}, {"text": "4 eggs"}, {"text": "1 cup Hersheys Chocolate Syrup"}, {"text": "11 ounces cream cheese, softened"}, {"text": "1/4 cup butter"}, {"text": "1 teaspoon vanilla"}, {"text": "1 lb confectioners' sugar, sifted (powdered sugar)"}, {"text": "2 tablespoons creme de menthe"}, {"text": "chopped nuts (optional)"}, {"text": "coconut (optional)"}]
Instructions: Combine cake mix, pudding mix, orange juice, oil and creme de menthe.
Add eggs, one at a time, beating about 10 minutes at medium speed.
Pour 2/3 of this mixture into a greased and floured 10-inch Bundt pan.
Add chocolate syrup to remaining batter; pour over other batter.
Bake at 350 degrees for 1 hour. Cool completely and frost.
FROSTING: Combine cream cheese and butter, mixing well. Add vanilla, stir in powdered sugar and beat until smooth. Stir in creme de menthe, nuts and cocount, if desired.
