Prep 30 mins
Cook 1 hr 30 mins
A rich Bundt cake that's half green creme de menthe and half chocolate, topped with creme de menthe flavored cream cheese frosting. I leave off the nuts and coconut. From Flavors, a San Antonio Junior League cookbook, credited to Mrs. Wilbur F. Littleton, Jr. (Jean Richards).
- 524.46 g box yellow cake mix
- 106.31 g package vanilla instant pudding mix
- 118.29 ml orange juice
- 118.29 ml vegetable oil
- 118.29 ml green creme de menthe
- 4 eggs
- 236.59 ml Hersheys Chocolate Syrup
Cream Cheese Frosting
- 311.84 g cream cheese, softened
- 59.14 ml butter
- 4.92 ml vanilla
- 453.59 g confectioners' sugar, sifted (powdered sugar)
- 29.58 ml creme de menthe
- chopped nuts (optional)
- coconut (optional)
- Combine cake mix, pudding mix, orange juice, oil and creme de menthe.
- Add eggs, one at a time, beating about 10 minutes at medium speed.
- Pour 2/3 of this mixture into a greased and floured 10-inch Bundt pan.
- Add chocolate syrup to remaining batter; pour over other batter.
- Bake at 350 degrees for 1 hour. Cool completely and frost.
- FROSTING: Combine cream cheese and butter, mixing well. Add vanilla, stir in powdered sugar and beat until smooth. Stir in creme de menthe, nuts and cocount, if desired.
This cake is easy to make, it is very moist and has a nice light minty taste. The cake is kind of strange as you pour the yellow cake mix in the bottom of the bundt pan then the chocolate on top of that. But as it bakes it does a flip-flop the chocolate goes to the bottom of the pan and the yellow has now turned to a light green and is on the top of the pan. I had to use twice as much powdered sugar so it would stay on the cake. The amount of frosting this makes would be enough for two cakes. Before I forget you need to state in the ingredients that it is green crème de menthe that is used. I had poor DH go to town to get me clear last night because I did not read the description where it says green. Thanks for sharing your recipe and I’m glad I could take a photo of it for you.