Thanks to Suzie L. for giving me this very tasty recipe for Creme de Menthe Cake. She served it our Supper Club Dinner with coffee ice cream. The two flavors were unbelievably delicious together.
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 20 minutes
- 18 ounce yellow or white cake mix
- 4-serving size instant pistachio pudding mix
- 1/3 cup vegetable oil
- 4 eggs
- 1/2 cup plus 2 teaspoons creme de menthe liqueur, divided
- 8 ounces sour cream
- 1 cup semisweet chocolate chips
- 1/2 cup powdered sugar
Preheat oven to 350 degrees F. Grease and flour a 10 inch bundt or tube pan. In a large mixing bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs, 1/2 cup crème de menthe, and sour cream. Beat on low speed until blended. Continue to beat for 4 minutes on medium speed. Gently stir in chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool on a wire rack for 10 minutes, then gently shake the pan to loosen the cake. Turn it over onto the rack, to cool completely. After cooling, in a small mixing bowl, combine the confectioner’s sugar and the remaining liqueur. Mix with a spoon until blended, then drizzle atop cake.
Fantastic served with coffee ice cream.