PEPPERMINT SHAMROCK SUPREME POUND CAKE

12
Rose Mary Mogan

By
@cookinginillinois

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8 or more depending on portion size
Prep:
20 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 1 box
    white cake mix
  • 3 large
    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(s)
    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

Step-by-Step

  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.

Printable Recipe Card

About PEPPERMINT SHAMROCK SUPREME POUND CAKE

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Irish
Other Tag: Quick & Easy



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