St. Patrick's Day is a day for chocolate and mint - don't ask me why but that seems just right for St. Patrick's Day but when one doesn't like chocolate (can you imagine how boring life could be), I wanted to bake something special so here is today's muffin recipe - Banana and Butterscotch Muffins -- makes 18 muffins.
Green Frog Gifts loves anything green -- and this green mint chocolate cake is a great dessert to serve for any holiday get-together or St. Patrick's Day pot luck. Simple as pie - well simple as cake.
Prepare cake mix as directed. Substitute 1/4 cup of Creme de Menthe for 1/4 cup of the required water. Add the oil and eggs as directed.
Optional: If you like a chocolately chunk component (and I do). Take 3 Hershey's chocolate bars and chop them up. Put into the batter and stir.
Bake and cool the cake.
Now for the topping - once the cake has cooled you will want to spread on the hot fudge layer. Since the fudge is so thick I usually warm it in the microwave before spreading on the cake.
It'll still be warm on the cake so I stick the entire cake with the fudge layer into the freezer while I flavor the whipped topping.
I add a tablespoon or so of Creme deMenthe to the whipped topping and stir. Add green food coloring if you want a deeper shade of green.
Cut the Andes mints into random chunks.
Spread the green Creme deMenthe flavored whipped topping on the cake over the fudge layer. Randomly drop the Andes mints onto the top of the cake.
Share at your potluck or holiday meal.
Enjoy every crumb.
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