Creme De Menthe Layer Cake Recipe 445

Steps:

• Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.
• Pour into 13x9 inch pan and bake according to package directions.
• Remove from oven and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate (or freeze, if desired). After cooling, mix whipped topping with 2 tablespoons of creme de menthe and spread on cake. Keep refrigerated. Freezes great!!

Steps:

• Prepare, bake and cool the torte according to the package directions. Once completely cooled, freeze for 30 minutes.
• Using a sharp knife, split the torte in half horizontally and return to the freezer while you make the filling.
• Beat the cream cheese, creme de menthe and creme de cacao in a medium bowl with an electric mixer on medium speed until well combined and smooth. Beat in the marshmallow creme. Beat the cream in a separate medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a spatula until completely combined.
• Spread the filling evenly on the cut side of one of the torte halves and top with the remaining torte half, cut-side down. Refrigerate to chill completely, about 4 hours.
• To serve, remove from the refrigerator 15 minutes before serving and top with the prepared ganache. Cut with a sharp knife and serve immediately.

Steps:

• Prepare a white cake mix as directed on package except replace 1/4 cup of the water with 1/4 cup of Creme De Menthe. If Creme De Menthe is not green add 2 or 3 drops of green food coloring to the batter. If your Creme De Menthe is green then you would not need the food coloring. If you don't want to use Creme De Menthe, make the cake as directed on the package and in addition add a teaspoon of mint extract to the batter with 2 or 3 drops of green food coloring. The alcohol does bake off so it's safe for little ones. Prepare either 2 (8 or 9-inch) round cake pans that will yield 2 layers, or 1 (9x13-inch) rectangular cake. Optional: add mini chocolate morsels to the batter just prior to putting in the oven and lightly swirl in. Bake according to package directions, and let cool. FROSTING: Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup, and vanilla, then allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened. Spread the frosting evenly between the layers of the cake as well as on the top of the cake. Let it set in the refrigerator. WHIPPED CREAM FROSTING: Mix the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar, creme de menthe (if using), and food coloring. Continue whipping the cream until it is thick. Spread evenly on top of the entire cake. Garnish with chocolate sprinkles, more mini chocolate chips, or chocolate curls if you'd like. CHOCOLATE CURLS: To make the chocolate curls melt 3 squares of semi-sweet chocolate with 1 tablespoon of shortening. Spread the melted chocolate on a cookie sheet in a very thin, very, very thin layer on a cookie sheet. Pop it in the freezer for a couple minutes and then use a spatula to make the curls, by slowly scraping pieces of the chocolate off of the pan so that they curl. If the chocolate is too cold it will not curl so just give it a couple seconds. NOTES: Keep your finished cake in the refrigerator when not serving. The frosting and the whipped cream frosting can be made up to 2 or 3 days in advance and stored in the refrigerator. The finished cake can be made up to 5 hours in advance and kept in the refrigerator until ready to serve. This cake should not be left out for longer than 30 to 45 minutes.

Steps:

• Mix together cake mix, water, oil, eggs and 1/2 cup creme de menthe.
• Bake in 9x13 cake pan according to cake mix package directions.
• Let partially cool.
• While still warm carefully spread fudge topping over warm cake, sometimes it helps to slightly warm the topping too.
• Cool completely.
• Lightly mix 3 TBS creme de menthe into cool whip.
• Frost cake.
• Refrigerate.

Steps:

• Preheat the oven to 350°F. Generously butter a 9-inch springform pan and line the bottom with parchment.
• Melt the butter and pour it into a heatproof bowl, leaving the milky solids behind. Set aside somewhere warm.
• In a stand mixer or using handheld electric beaters, whisk the egg whites at medium speed until foamy. Add the sugar and the salt and continue to whisk until they form firm, but not dry, peaks.
• In a small bowl, lightly whisk the egg yolks until homogenous. Add the chocolate extract, if using. Pour this mixture over the egg whites and, using a rubber spatula, fold to incorporate. Set a sieve over the mixing bowl and sift the cornstarch, cake flour and cocoa powder onto the eggs. Fold these in until no streaks remain. Fold about half a cup of batter into the melted butter, then fold this butter mixture back into the batter.
• Pour the batter into the prepared pan and bake for 25 minutes, or until the surface springs back when touched and a knife inserted in the center comes out clean. Set on a cooling rack for 10 minutes before unmolding.
• Bring the water and sugar to a simmer over low heat and stir to dissolve sugar. Remove from heat and add the mint leaves. Allow to steep for around 20 minutes before removing the mint.
• Place the egg whites in one bowl and the confectioners' sugar in another. Dip each mint leaf into the egg whites, then hold the leaf above the bowl for a few seconds to let any excess egg drip off. Next, dip the leaf into the sugar. Give it a little shake to let any excess fall away. Place the leaf on a parchment-lined baking sheet and set aside to dry. If your kitchen is hot or humid, place in an oven on the lowest setting and turn off the oven. Let the leaves dry out as the oven cools.
• In a stand mixer or using handheld electric beaters, whip the cream until it is billowy. Sprinkle with the confectioners' sugar and whisk to incorporate. Drizzle with whatever source of mint you are using and whisk to incorporate.
• Bring ¾ cup of the cream to a boil and immediately pour over the chocolate. Allow the chocolate to melt for a minute, then whisk to create a smooth ganache. Set aside to come to room temperature. This shouldn't take more than about 10 minutes. If it gets too cold, it will start to solidify, which you don't want. If that happens, warm it up a tiny bit-just enough that it stirs easily.
• In a stand mixer or using handheld electric beaters, whip the remaining cream until you see soft, but structured, peaks. Stir a third of this whipped cream into the ganache to lighten it, then fold the remaining ganache into the whipped cream with a rubber spatula. Use immediately.
• Slice génoise into two horizontally. Brush both halves of the génoise with the mint syrup. Allow to absorb. Repeat. And repeat a third time. Set aside for 10 minutes.
• Slather the bottom layer with the whipped chocolate ganache. Cover with the top layer. Ice this with ganache. Decorate by creating a border of candied mint leaves.
• Serve with a generous dollop of the mint Chantilly.