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.
BROWNIES:
Preheat the oven to
Mix oleo, sugar and eggs together. Add flour, vanilla, salt and syrup. Bake at 350\u00b0 for 30 minutes in a 9 x 13 sprayed pan. Cool. Mix 1/2 c. oleo, creme de mint and powdered sugar. Spread over brownies.
Cream butter, sugar and vanilla; add eggs one at a time, beating well after each.
Add chocolate syrup, then flour.
Bake at 350\u00b0 in greased 9 x 13-inch pan for 30 minutes.
Set aside to cool.
Blend 1/2 cup butter, 2 tablespoons creme de menthe and 2 cups powdered sugar.
Mix until spreadable and spread over brownies.
Melt in double boiler 6 ounces chocolate chips and 6 tablespoons butter.
Let cool and spread over mint layer.
Store in refrigerator.
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.
ith cooking spray.
Prepare brownies: In double boiler, melt baking
ugar and creme de menthe, mix well.
Spread over cooled brownies.
Mix 1 stick of melted margarine with powdered sugar (sifted) and creme de menthe liqueur.
Follow instructions on brownie mix and bake in a greased 9 x 12-inch pan.
Cool.
Spread over cooled brownie.
Mix sugar, margarine and creme de menthe liqueur.
Cool until firm.
Mix 6 tablespoons melted margarine with chocolate chips.
Spread over top of brownies.
Refrigerate to cool.
Cut into squares.
Cook brownies as directed on box and cool.
Beat margarine, sugar and creme de menthe until smooth.
Spread over cooled brownies.
Cream 1/2 cup butter; gradually add 1 cup sugar and cream. Add eggs, one at a time.
Combine flour and salt.
Add to creamed mixture, alternating with chocolate syrup.
Begin and end with flour.
Stir in vanilla.
Pour into a greased and floured 9 x 13-inch pan.
Bake at 350\u00b0 for 25 to 28 minutes.
Cool completely. Cream 1/4 cup butter.
Add cups of confectioners sugar and creme de menthe; mix well.
Spread evenly over brownies.
Chill 1 hour.
Mix sugar, margarine and creme de menthe.
Spread on cooled brownies.
Mix the first 5 ingredients together.
Add Hershey's syrup. Bake for 35 to 40 minutes at 350\u00b0.
Cool before frosting.
Mix the powdered sugar, butter and creme de menthe.
Spread over brownie layer.
Melt chocolate chips and butter; spread over frosting.
Beat together ingredients up to and including chocolate syrup. Grease and flour a 13 x 9-inch pan and bake at 350\u00b0 for 30 to 35 minutes.
Cool thoroughly.
Beat powdered sugar, creme de menthe and 1/2 cup butter.
Spread over cake and set 5 minutes.
Melt chocolate chips and 6 tablespoons butter.
Cool, then spread on cake.
Prepare brownie mix using a 9 x 13-inch pan.
Beat together confectioners sugar, 2 tablespoons creme de menthe and 1 stick margarine until cream.
Frost brownies with it.
Melt together chocolate chips, 3/4 stick margarine and 1 teaspoon creme de menthe; mix together until well blended.
Frost over the confectioners sugar frosting.
Cool at least one hour before cutting.
he preheated oven, until the brownies begin to pull away from
Prepare brownie mix according to package directions; cool completely.
Mix and cream well the margarine, powdered sugar, creme de menthe and pudding.
Spread on top of brownies. Refrigerate until well chilled.
Top with canned icing; chill for at least 3 hours.
Prepare brownie mix according to cake type.
Add nuts; bake in an 8-inch pan.
Remove from pan.
Spread mixture of butter, creme de menthe and powdered sugar on top of brownies, then ice with fudge icing.
Melt together over low heat.
Mix thoroughly and spread over frosted brownies.
he pound cake with some creme de cassis liqueur.
Spoon a
ggs, then stir in the creme de menthe liqueur. Combine the flour