Directions

Prepare a white cake mix as directed on package EXCEPT replace 1/4 cup of the water with 1/4 cup of Creme De Menthe. (If Creme De Menthe is not green add a couple of drops of green food coloring to the batter.) If your Creme De Menthe is green then you would not need the food coloring. If you don’t want to use Creme De Menthe, make the cake as directed on the package and in addition add a teaspoon of mint extract to the batter with the green food coloring. The alcohol does bake off so it’s safe for little people.

Prepare either 1 round cake, and make 2 layers, or rectangle cake. (Optional: Add mini chocolate morsels to the batter just prior to putting in the oven and lightly swirl in). Bake according to package directions, and let cool.

Frosting:
Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it’s thickened. Spread the frosting evenly between the layers of the cake as well as on the top of the cake. Let it set.

Whipped Cream Frosting
Mix the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar, creme de menthe (if using) and food coloring. Continue whipping the cream until it is thick. Spread evenly on top of the entire cake.

• Cover with chocolate sprinkles, or,
• If desired, add chocolate curls just for fun… To make them melt three squares of semi sweet chocolate with one tablespoon of shortening. Spread the melted chocolate on a cookie sheet in a very thin (very very thin) layer on a cookie sheet. Pop it in the freezer for a couple minutes and then use a spatula to make the curls. If the chocolate is too cold it will not curl so just give it a couple seconds… Literally a couple seconds ENJOY!