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peppermint shamrock supreme pound cake

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I love and enjoy making cakes from scratch so much, that I didn't realize just how many boxes of cake mix I had acquired over time. So in trying to eliminate from the pantry this was the 3rd cake I made in 2 days. The other 2 that I gave away looked so good, that I wanted to make one equally as good. Since St Patrick's Day is coming up, this is the one I came up with using white cake mix. My husband said it was very good, as well as the house keeper. It is moist, minty and has a lot of flavor. When I finished with it, it did look quite impressive. It is simple & easy so give it a try.

►
(1 rating)
yield 8 or more depending on portion size
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For peppermint shamrock supreme pound cake

  • 1 box
    white cake mix
  • 3 lg
    eggs, room temperature
  • 1 Tbsp
    peppermint extract
  • 1/4 c
    mint liqueur
  • 1 c
    heavy whipping cream
  • 1 box
    3.4 oz jello pistachio pudding
  • 1 box
    lime jello (3 oz.)
  • 1/2 c
    andes mint candies (about 15 pieces)
  • 1/3 c
    vegetable or canola oil
  • QUICK FROSTING
  • 1 can
    cream cheese cake frosting
  • 2 tsp
    peppermint extract
  • 1/2-3/4 c
    ghirardelli chocolate chips ( or enough to garnish edge of cake all around & stem
  • green confectioners decorating icing tube

How To Make peppermint shamrock supreme pound cake

  • 1
    Preheat oven to 350 degrees F. oven. I used a name brand Jello and pudding but you may use what ever you have. I use what ever is the best value at the time of shopping.
  • 2
    Add to a large bowl the eggs, Jello, pudding, oil, & heavy cream and beat till blended together.
  • 3
    Now add the mint liqueur and peppermint extract to batter and beat till blended.
  • 4
    Unwrap the Andes mint candies, and chop in food processor or add to zip lock bag beat with a mallet till broken into small pieces.
  • 5
    Now add to the cake batter and stir to blend. Add green food color if desired to enhance the green color of cake if desired.
  • 6
    Spray pan with non stick cooking spray or bakers joy, then add in cake batter.
  • 7
    Bake about 43 to 45 minutes, or until tooth pick inserted into center comes out clean.
  • 8
    Add peppermint extract to canned frosting, stir to blend then frost cake and decorate as desired.
  • 9
    Cut cake.
  • 10
    Serve and enjoy.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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