Chocolate Creme de Menthe Cake
1 box chocolate cake mix
1/2 tsp. peppermint extract or substitute 1/4 c. creme de menthe for water in cake mix
3/4 c. hot fudge ice cream topping
1 – 16 oz. pkg confectioners sugar
2 heaping tablespoons of vegetable shortening
1/2 tsp. peppermint extract
Milk to desired consistency
1-2 drops green food coloring
Andes creme de menthe candies, slightly chopped
Follow package directions for cake and add 1/2 tsp. peppermint extract to batter. Put batter into greased 8″ or 9″ round cake pans. Bake as directed. Cool on wire racks.
With an electric mixer, beat confectioners sugar and shortening together. Add extract. Add food coloring and milk until desired consistency and color.
Heat fudge topping in microwave until spreading consistency. Spread on top of one half of cooled cake. Place other cake half on top of topping. Frost top and sides of cake with frosting. Top with Andes candies.
For those that love Girl Scout Thin Mint cookies, is this the cake for you! It’s like a soft, gooey Thin Mint cookie! Great for anytime, but especially nice at the holidays.
This is a great way to “dress up” a box cake for the holidays. And its just as simple to make! The hot fudge topping for the center is the perfect touch. A quickly made home made frosting and Andes candies on the top. Perfect!