Cooling Creme de Menthe Cake

Total Time
Prep 20 mins
Cook 40 mins

My absolute favorite cake of all time! Always a must to make for St. Patrick's Day only because of the color and it tastes great after the corned beef and cabbage.

Ingredients Nutrition


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


Most Helpful

I love this cake and have made this often. My recipe has a few variations: I add 4 drops of green food color and 5 drops peppermint extract to cake batter also before cooking. To the cool whip I also add 3 drops food color.

jellyko January 20, 2005

I made this for Thanksgiving and it was a hit. The only thing I would do different would be to omit the creme de menthe from the cool whip and use mint extract instead. I found the cool whip layer to have too much of an alcohol flavor, not very kid friendly. Otherwise a keeper :))))

Betsy** November 26, 2004

You really should follow the boxed cake recipe and add creme de menthe as part of the liquid. And the Cook Whip was a disaster. The taste was wonderful, but I think that the "frosting" should have some substance; maybe added pudding or confectioners sugar because the "frosting" falls off the cake before I can present it after chilling and freezing.

judy 1020 March 17, 2003

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