Kentucky Mint Julep Cake Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
• Whisk together flour, sugar, salt, baking powder, and baking soda in a large bowl. Make a well in the center.
• Add wet ingredients to flour mixture& beat at low speed for 1 minute, then increase to medium speed for 3 more minutes; pour into prepared pan and smooth evenly around bundt center.
• Bake for about 50 minutes or until toothpick inserted in the center comes out clean; ten minutes before cake should be done, prepare Bourbon Butter Sauce.
• For the sauce, in a saucepan over medium heat, combine 1/2 cup confectioners' sugar, 1/3 cup butter, and 3 tablespoons water; stir until melted and combined but do not boil.
• Remove from heat, continuing to stir for 2 minutes, then stir in Bourbon.
• When cake is done and still warm from the oven, use a skewer to poke holes around the top of the cake and pour Bourbon butter sauce evenly over the top of the cake; let cake cool to room temperature in the pan before removing.
• For the frosting, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted.
• Remove from heat and stir in creme de menthe liqueur (or mint extract); let cool for 10 minutes, then spread evenly over the cooled cake.
• Garnish with fresh mint leaves; I am also using white chocolate curls.
• Chill to set chocolate ganache; take cake out of the refrigerator 30 minutes before cutting to serve.

Steps:

• rinse mint and discard stems.
• Mix sugar, water, and juice in medium bowl.
• Stir in mint leaves.
• Let stand 30 minutes.
• Fill large pitcher with ice.
• Strain liquid over ice.
• Add ginger ale and lemon slices.
• Serve in tall glasses with lemon slices to garnish.

Steps:

• The day before serving, or even earlier, put the julep cups in the freezer. Put the water and sugar in a small saucepan, bring to a boil without stirring, and boil for 2 minutes, or until sugar is completely dissolved.
• Put the mint leaves in a glass jar or cup, pour the slightly cooled syrup over them, let cool, then cover and refrigerate for 12 hours or longer. When ready to use, strain out the mint leaves.
• Half an hour before serving, pack the julep cups tightly up to the rim with crushed ice and return them to the freezer.
• For each julep pour 3 ounces of bourbon over the ice, followed by two teaspoons of mint syrup. Do not stir or agitate. Use a cloth to hold each cup by the rim so as not to disturb the frost. Use a short straw or a chopstick to make a hole in the ice on the side of the cup and insert a sprig of mint. Serve immediately, preferably on a silver tray.

Steps:

• Heat oven to 350, F.
• Grease bottom of 13x9 inch pan.
• In large bowl, combine brownie mix, water oil and egg.
• Beat 50 strokes by hand.
• Stir in 1/2 c mint chocolate chips and 1/2 c pecans.
• Spread batter in greased pan.
• Bake at 350 for 30-35 minutes or until center is set.
• Drizzle 2-3 T bourbon over hot brownies.
• Cool completely.
• In small bowl, beat all filling ingredients until smooth, adding enough milk for desired spreading consistency.
• Spread over cooled brownies.
• In small saucepan over low heat, melt 1 c mint chocolate chips and 1/4 c margarine, stirring constantly until smooth.
• Remove from heat;
• Stir in 1 t bourbon.
• Cool slightly.
• Carefully spoon glaze over filling.
• Spread to cover.
• Garnish with pecan halves and mint leaves.
• Store in refrigerator.