Creme De Menthe Cake

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).

• Ready In: 2 hrs
• Yields: 1 cake

Ingredients

• 1 (18 1/2ounce) box  yellow cake mix
• 1 (3 3/4ounce) package vanilla instant pudding mix
• 1⁄2 cup  orange juice
• 1⁄2 cup  vegetable oil
• 1⁄2 cup green creme de menthe
• 4  eggs
• 1  cup  Hersheys Chocolate Syrup

• Cream Cheese Frosting

• 11  ounces cream cheese, softened
• 1⁄4 cup butter
• 1  teaspoon vanilla
• 1  lb confectioners' sugar, sifted (powdered sugar)
• 2  tablespoons creme de menthe
•  chopped  nuts (optional)
•  coconut (optional)

Directions

1. Combine cake mix, pudding mix, orange juice, oil and creme de menthe.
2. Add eggs, one at a time, beating about 10 minutes at medium speed.
3. Pour 2/3 of this mixture into a greased and floured 10-inch Bundt pan.
4. Add chocolate syrup to remaining batter; pour over other batter.
5. Bake at 350 degrees for 1 hour. Cool completely and frost.
6. 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.