- Most Helpful
- Highest Rating
I seen this on the Betty Crocker website last week and I end of making it that day so I could bring it to work the next day. It was gone. It is so good, to me it taste just like the Andes Mint (which I love). This is a keeper. I LOVE THIS CAKE. And it's so pretty.
I made this for St. Patty's Day last year, and I can't wait to make it again for a party this year! Super easy and oh-so-delicious! (Just don't bring home the leftovers, or you'll be tempted to eat it all in one sitting!) I'd recommend using Mrs. Richardson's Hot Fudge (my favorite).
I like the idea, but I think it would be better with chocolate cake. It was a little dry and the mint overbearing. I'd use less mint extract in the cake batter.
I followed this recipe to a T and it was utterly inedible. The only redeeming thing was i plopped on a big scoop of vanilala ice cream to lessen the mint flavor. i t was extremely overpowering mint-wise. I kow I couldn';t have used too much because I had less that 1 teasoon in the bottle. We LOVE, LOVE, LOVE GS thin mints and mint ice cream so I thought for sure this would be great. I dished this out to our guests and threw the rest away. my husband made me promise never to make it again.
This cake was a huge hit...I used sugar free products except for the cake mix and it was fabulous...
This cake was so light and refreshing! My 17 yo made this cake for me and she said it was very easy to make. We didn't have 2 jars of the hot fudge sauce and only used 1 jar which we thought gave a nice thin layer of chocolate and didn't make the cake heavy! Thanks so much for a great & fun recipe. My DD plans to make this again for Christmas using peppermint extract!