March 15, 2012

A Breathe of Spring..Creme de Menthe Cake

The time is drawing closer. We are jumping into the house hunting with both barrels. Or should I say, I am.

Estelle's is pondering her new kitchen style

You know this used to be fun! Somehow when you grow a little older and wiser, you just want to be settled. We are absolutely loving being back in Texas and close to family. There is just nothing else more joyful. I am stocking up on some of the best entertaining recipes to share with you for the springtime days. This cake dessert is not only beautiful to look at and let your creativity run rampant, but it's a little bit of heaven in every bite!

A Minty Kiss of a Cake!

Creme De Menthe Showstopper Cake
1 box Devils Food Cake Mix with pudding in the mix
11/4 c. milk
1/3 c. vegetable oil
3 egg whites
4 oz. Creme de Menthe liqueur

1 16-oz. jar hot fudge topping
1 8-oz. container Cool Whip, thawed
2 oz. Creme de Menthe
chopped Andes Mints for garnish

Preheat oven to 350° for shiny metal or glass pan, or to 325° for dark or nonstick pan. Spray the bottom only of 9'' x 13'' pan with cooking spray. In a large bowl, beat the cake mix, water, oil, and egg whites on low speed for 30 seconds, then on medium speed for 2 minutes more. Scrape the bowl occasionally. Batter will be a bit lumpy. Stir in the Creme de Menthe. Pour into prepared pan and bake for 27 to 32 minutes, or until toothpick inserted in center comes out clean. Be careful to not over bake, as it will end up dry. Cool completely. Gently spread the fudge topping evenly over the cake. In a medium bowl, stir together the Cool Whip and 2 ounces Creme de Menthe. Spread mixture evenly over the fudge. If desired, garnish with chopped Andes Mints. Store covered in the refrigerator.

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