iquid.
Discard seeds.
Creme de Cocoa Filling:
Refrigerate bowl
Make a 1 1/4 batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Mix together the butter and sugar in the top of a double boiler. Place over simmering water.
Beat in the egg yolks one at a time, beating thoroughly after each addition. Remove from the heat and cool slightly.
Beat the egg whites until stiff. Add the Creme de Cacao and blend thoroughly.
Fold the egg whites into the yolk mixture.
Put a scoop of vanilla ice between two crepes.
Pour the Creme de Cacao sauce over and sprinkle with grated chocolate.
he 2 tablespoons sugar and creme de cacao. Stir until sugar has
nd 3/4 cup Creme de Menthe or Irish Creme. Beat for 5
In a large bowl mix sugar, butter, milk, creme de menthe and creme de cacao until creamy.
Spread over brownies.
Refrigerate for 15 minutes.
Melt chocolate (use the microwave for 1 minute on High, then stir).
Spread evenly over creme de menthe mixture. Chill for at least 3 hours.
Cut into 1-inch squares.
Prepare cake mix as directed on box, replacing part of the water with 3 tablespoons creme de menthe.
Spread fudge icing while cake is slightly warm.
When completely cool, cover icing with Cool Whip mixed with 3 tablespoons creme de menthe.
Cream butter, sugar, eggs and vanilla in large bowl until light and fluffy.
Combine flour, 2/3 cup cocoa, soda and baking powder.
Add alternately with milk to creamed mixture, blending just until combined.
Pour into 2 greased and floured 9-inch layer pans.
Bake at 350\u00b0 for 30 to 35 minutes or until tests done. Cool 10 minutes; remove from pans.
Sprinkle each layer with 1 tablespoon creme de cacao; cool completely.
Mix cake mix and 1/3 cup creme de menthe, plus enough water to make the liquid requested on the cake box.
Add eggs and oil requested on box.
Bake and cool.
Spread Hershey's syrup over cake.
Mix 1/4 cup creme de menthe in Cool Whip; spread over top.
Mix cake according to directions on the box, adding 3 tablespoons of creme de menthe.
Bake at 350\u00b0 as suggested on box. Cool cake completely.
Spread fudge topping on top of cooled cake.
Add 1 tablespoon creme de menthe to Cool Whip, then spread on top of fudge topping.
Refrigerate until ready to serve.
Melt the marshmallows in 1/2 cup milk in a double boiler. Stir in the green creme de menthe and the white creme de menthe. Fold in whipped cream.
Crunch Oreos in blender.
Add melted butter.
Press into an 8-inch pie plate.
Add marshmallow mixture and freeze. Take out 20 minutes before serving.
Bake cake according to directions, adding the creme de menthe. Cool completely!
Spread jar of fudge topping over cooled cake. Over fudge spread Cool Whip to which 3 tablespoons of creme de menthe has been added.
Refrigerate.
Flavor improves if left in refrigerator for 10 to 12 hours before serving.
Prepare cake mix according to package directions, adding the 4 tablespoons creme de menthe. Bake and cool. Spread frosting over entire cake. Combine Cool Whip and 6 tablespoons creme de menthe. Spread on top of the frosting. Refrigerate.
Heat milk and melt marshmallows. Set aside to cool or set up. Whip cream and fold into marshmallow mixture. Add creme de menthe and creme de cocoa. Pour into cracker crumb crust. Refrigerate.
Mix cake as package directs, using 1/2 cup creme de menthe as part of the liquid.
Bake and let cool.
Spread 1 can Hershey's fudge sauce over top of cake.
Mix 2 teaspoons creme de menthe with Cool Whip and spread over top.
Better made a day in advance.
Prepare the cake mix as directed on package, but replace 1/3 cup of water with 1/3 cup green creme de menthe.
Bake as directed in a 9 x 13-inch baking dish.
Upon removal from oven, spread with the fudge topping.
Cool.
While cooling, mix the Cool Whip with 1/3 cup green creme de menthe.
Spread on cooled cake and refrigerate.
Flavor is better after at least 8 hours in refrigerator.
Mix cake mix according to directions and add 3 tablespoons creme de mint to the batter and bake as directed.
Cool, then spread on fudge sauce.
Top with Cool Whip, that has 3 tablespoons creme de mint added to it.
Shave chocolate on top.
Mix together cake mix, water, oil, eggs and 1/2 cup creme de menthe.
Bake in 9x13 cake pan according to cake mix package directions.
Let partially cool.
While still warm carefully spread fudge topping over warm cake, sometimes it helps to slightly warm the topping too.
Cool completely.
Lightly mix 3 TBS creme de menthe into cool whip.
Frost cake.
Refrigerate.
he pound cake with some creme de cassis liqueur.
Spoon a
et. Mash remaining blackcurrants with creme de cassis, remaining sugar and gelatin
Make mix according to package.
Add 3 tablespoons creme de menthe.
Place in greased jelly roll pan.
Bake until top springs back.
While warm, spread 1 can
hot fudge sauce over top.
Cool completely.
Mix 3 tablespoons creme de menthe in 8 ounces Cool Whip.
Spread over cooled cake.