Going green for St. Patty’s Day

There was a time when Grace dreaded St. Pattty’s Day. It makes me laugh to think about it now, but she was really afraid of the whole notion of leprechauns.

At day care they used to have fun with St. Patty’s by having a leprechaun stop by while they were outside and mess up the room. Or he would leave shamrock confetti scattered about or fruit snacks in their shoes while they napped. They have done similar things in school and up until the past year or so Grace didn’t enjoy much of it. Or she would enjoy it during the day and then at night she would be afraid a leprechaun would come into her room while she was sleeping.

Everything seems OK now, and the kids have been talking about leprechauns and St. Patrick’s Day fun for a few weeks.

In the past, I’ve tried to make an Irish meal or have a green-themed dinner. I have made my mom’s delicious recipe for Irish Soda Bread along with corned beef. I’m still deciding for this year, but I definitely know the dessert I’m going to make.

This Creme De Menthe Cake is the adapted and jazzed-up version of the one I have made in the past. It’s magically delicious!

Creme De Menthe Cake

Ingredients:

1 box white cake mix (along with additional required ingredients specified in mix package like water, eggs, oil)

½ cups Creme De Menthe Liqueur, divided

16 ounces Mrs. Richardson’s Hot Fudge

16 ounces Cool Whip

½ cup Hershey’s Shell Topping

¼ cup mini chocolate chips

Directions:

1. Make the cake mix according to package, but when adding water to mix, substitute 1/4 cup (4 tablespoons) of creme de menthe liqueur instead. For example, if you need 1-1/4 cups of water, use 1 cup water and 1/4 cup creme de menthe.
Bake cake according to instructions on the box. After it’s been baked, allow the cake to cool to room temperature.

2. After cake is at room temperature, warm up the Mrs. Richardson’s hot fudge and spread over the top of the cake. Place the cake in the fridge to chill the fudge for 2 hours.

3. Add the rest of the creme de menthe to the Cool Whip, adding a tablespoon at a time while folding to combine. Place the Cool Whip on top of the fudge layer.

4. Drizzle the hard shell topping on top of the Cool Whip and sprinkle the mini-chocolate chips on top of the cake, too. Chill for an hour or longer until ready to serve.

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