Creme-De-Menthe Cake

8 Servings
Chocolate
American
Chocolate American

Filling:
6 tbsp butter ( tened)
3 1/2 cups dered sugar
6 tbsp green creme de methe liquor
Frosting:
1 oz. semi sweet colate chips
1/2 cup light am
1 cup butter ( tened)
2 1/2 cups dered sugar
1 bag andes colate mint candies
1 box dark colate fudge cake mix or two depending on how many layers you are making.

Instructions: Make 2 or 3, 9 inch round or square cake layers and cool. Make cakes according to box directions. Make filling: In bowl combine butter, powdered sugar and menthe liquor. Beat until smooth and fluffy, put mixture in between cake layers. Make frosting: In medium saucepan combine chocalte chips, cream, and butter. Stir over medium heat until smooth. Remove from heat, with wire whisk blend in powdered sugar. Turn into bowl and place bowl with frosting in it over a bowl with ice in it . Beat until it holds it shape ( refridgerating between between beating the frosting helps) The frosting is much easier to make if you have one of those automatic mixing machines. When finished frost top and sides of cake with knife or spatula. It may also help to freeze cake for about an hour or so to help with the frosting so the cake does not come apart. Cut Andes mints diagonally and stick in top of cake for decorations. Refridgerate cake for one hour before serving.


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