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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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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. Wilbur F. Littleton, Jr. (Jean Richards). Ingredients:
1 (18 1/2 ounce) box yellow cake mix |
1 (3 3/4 ounce) package vanilla instant pudding mix |
1/2 cup orange juice |
1/2 cup vegetable oil |
1/2 cup green creme de menthe |
4 eggs |
1 cup hersheys chocolate syrup |
11 ounces cream cheese, softened |
1/4 cup butter |
1 teaspoon vanilla |
1 lb confectioners' sugar, sifted (powdered sugar) |
2 tablespoons creme de menthe |
chopped nuts (optional) |
coconut (optional) |
Directions:
1. Combine cake mix, pudding mix, orange juice, oil and creme de menthe.
2. Add eggs, one at a time, beating about 10 minutes at medium speed.
3. Pour 2/3 of this mixture into a greased and floured 10-inch Bundt pan.
4. Add chocolate syrup to remaining batter; pour over other batter.
5. Bake at 350 degrees for 1 hour. Cool completely and frost.
6. 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.
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