Are you looking for a nice dessert cake that will impress your party guests? If so, I have the perfect recipe for you. This Crème de Mint Pie recipe has been a favorite in my family for the past 10 years. I enjoy doing it all year long, but my favorite time of year to do it is during the holidays.
This recipe takes some time to make, but it’s well worth the effort. It will serve 10-14 people depending on how big you cut your slices.
Angel Food Dessert Cake with Crème de Menthe
1 box white angel food cake mix
2 1/4 cups miniature marshmallows
1/2 cup of milk
1/4 cup creme de menthe extract
1/4 teaspoon salt
6-10 drops of green food coloring
2 cups of whipping cream
1 ounce unsweetened chocolate block
1/4 teaspoon butter
Bake cake as directed on package; let cool completely. Remove from pan. Divide the cake to make 3 layers.
Tip: To slice, score the side of the cake with wooden toothpicks and cut with a long, thin serrated knife.
In a large saucepan, heat miniature marshmallows and milk over medium heat for 5 minutes, stirring frequently, until marshmallows are melted. Remove pan from heat. Cool the mixture at room temperature for 25 minutes or until thick. Add the crème de menthe extract, salt, and food coloring.
In a large bowl, beat the whipped cream until stiff. Fold in the marshmallow mixture. Cover each layer of the cake with filling, then use the remaining filling to coat the sides of the cake.
In a small saucepan, heat unsweetened chocolate and butter until melted. Drizzle melted chocolate over the cake and around the edges, allowing it to drip down the sides. Refrigerate the cake for 2 hours before serving.