2 cups all-purpose flour
1 cup unsweetened cocoa
(1 package instant chocolate pudding mix)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup milk
1/4 cup creme de menthe
1/4 cup creme de cacao
3/4 cup softened butter
1 3/4 cup sugar
Preheat oven to 350 degrees. Grease and lightly flour bundt pan. In a medium bowl, combine flour, cocoa, (pudding mix), baking powder, baking soda and salt. In small bowl, combine milk, creme de menthe and creme de cocoa.
In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Alternatively, beat in dry and wet ingredients, a few scoops at a time, until incorporated and batter is smooth. Transfer to bundt pan. Bake about 45 minutes. Cool for a few minutes and turn out on baking rack.
(Green in good. If you ask me, there isn't enough green food).
1 1/2 tbsp creme de cacao
1 1/2 tbsp creme de menthe
1 1/2 tbsp milk
1 cup confectioner's sugar
Mix all ingredients together until smooth. Drizzle over warm cake.
I wanted to make a bundt cake because I have noticed that people generally feel less bad about munching away on a bundt, while a whole slice of cake can feel like a big commitment. However, if a conventional layer cake is really your thing, this recipe could easily be made with 3, 8" layer pans and your favorite frosting. (Note: if making a layer cake, reduce baking time to 30 minutes, or until a toothpick inserted in center of cakes comes out clean). I'll have to come up with a creamy, mint frosting for the layer cake version. (Part III?)
My only reservation is that I meant for this recipe to be more spongey. I realized after I put it in the oven that I forgot to add the pudding mix, which I believe would have achieved that effect. Even more regrettable is the box of pudding mix that will stay on my shelf for the next month, mocking me, until I bake this cake again. Perhaps I can impose on my parents' good natures and make this cake for them while I am in Boston over the holidays. What do you say, Mom? This cake is really fluffy and delicious. I promise.