Can you believe that the challenge is almost over? Christmas is almost here, and I've still got 7 or 8 cookie recipes on my list! I guess some will have to wait until next year's Christmas.
My Mom has made this cake on Christmas for dessert as long as I can remember. I'm not sure it would be Christmas at her house without it!
This cake is light, fluffy, and moist with a slight taste of mint. With a layer of thick hot fudge down the middle, it's absolutely scrumptious. And it's frosted with a minty-flavored Cool Whip. What could be better? The perfect ending to an indulgent meal.
And the best thing? Simple and easy to make.
Here's what you need for success.
|Creme de Menthe syrup, white cake mix (Betty Crocker's my fav!), hot fudge sauce, and Cool Whip.|
First, you make your batter. (Just follow the directions on the back of the box, adding 3 tbsp. Creme de Menthe syrup.)
Then, grease and flour two 9-inch cake pans. This is important, so that you will be able to flip them out later!
[Note: You can also do this in a 9x13-inch. There just won't be two layers.]
Pour the batter into the pans.
Smooth it out until it's even. Then lick the spatula before you throw it in the sink. And maybe the bowl, too...
Then, bake according to the package directions. (Mine ended up being at 325*F for about 27 minutes.)
After letting them cool about 10 minutes, very carefully flip the cakes out onto a cooling rack to finish cooling. If you leave them too long in the pans, they will be very hard to get out!
While they're cooling, you can make the 'frosting.' Take your tub of Cool Whip, and dump it into a bowl. Pour in 3 tbsp. Creme de Menthe syrup.
Carefully fold the syrup into the Cool Whip until it's thoroughly combined. (Don't whip it around too much, or your Cool Whip will deflate! And no one wants to eat droopy, deflated Cool Whip.)
|You can also add green food coloring, but I think the syrups colors it exactly enough.|
Spread a little bit of the Cool Whip onto your cake stand to keep your cake from sliding around.
Place your first cake layer down. Now, you could get all fancy, and level off the tops of the cakes, so they're nice and even. But, in my opinion, why would you want less cake in the final product? Who cares if it's a little rounded at the top. ;-)
Now, spread that yummy hot fudge all over the top of the first layer. You probably won't use it all. Store it in your fridge, and let that be the reason you have to buy ice cream on your next grocery trip. When your Business Man questions you, simply explain that you "Absolutely have to use up the hot fudge in the fridge before it goes bad!" He'll definitely understand.
Then, place your next layer on top of the first layer.
|To me, this looks like a giant hamburger. Anyone else see it?|
One 2-layer cake, or one 13x9-inch cake
- 1 18.25-oz. white cake mix
- 1 jar hot fudge topping
- 1 8-oz. container Cool Whip
- 6 tbsp. Creme de Menthe syrup, divided
MethodMake cake batter as directed on package, adding 3 tbsp. Creme de Menthe syrup to batter. Bake in pans as directed on package. Cool and invert.
To assemble, frost one layer with hot fudge topping. Top with second layer. Top with more hot fudge. In bowl, mix Cool Whip and remaining 3 tbsp. Creme de Menthe syrup. Spread Cool Whip over entire cake. Store in refrigerator.
Garnish with Andes' mints.
Notes*Use Smucker's Hot Fudge... it's the best.
In other news, my Business Man and I celebrated 'Our Christmas' tonight with a trip to one of our favorite restaurants in the Bean Town--Beer Barrel Pizza! We're about ready to go open our stockings for each other and enjoy some cake!
We'll be heading back to the good ole' IL tomorrow to celebrate Christmas with our families. Can't wait to see my mom and dad and their cute lil' pup!