Creme de Menthe Bundt Cake
1 (18.25 oz.) box white cake mix
1 small box instant pistachio pudding
4 eggs
1/2 C. vegetable oil
1 C. water
2 T. creme de menthe (liqueur)
6 drops green food coloring
1/2 C. Hershey's chocolate syrup
Drizzle Icing:
1 C. granulated sugar
4 T. margarine
4 T. milk
1 (6 oz.) pkg. chocolate chips
Cake: Mix all together, except the Hershey's syrup, for about 4 minutes at
medium speed. Pour 2/3 of batter into a well greased Bundt pan. To the remaining
batter, add Hershey's syrup and mix well. Pour this over the rest of batter in
Bundt pan. Do not mix it in. It will bake in by itself. Bake at 350ºF for 45
minutes. Cool in pan for 15 minutes, then turn out onto serving plate.
Frosting: Mix all ingredients except chocolate chips in a saucepan over low heat
for 1 minute. Remove pan from heat and add chocolate chips. Stir until chips
melt, then drizzle over the warm cake.
