March is half over already!!
How can that be?
AND SUNDAY
is
ST. PATRICK'S DAY!
Even all you
NON-IRISH
pretend to be
Irish
just for a day.
Well, except for a few of you
English that wouldn't
lower yourselves to do so.
You know who you are,
but being the
loving people we are,
we forgive ya,
and God Bless ya,
all the way to the
Blarney Stone and back.
I grew up in a small
Irish Community in Pennsylvania.
I believed in leprechauns
until I was at least 12...
well...maybe older...
hmm..matter of fact I'm
pretty sure I might
STILL BELIEVE
in them.
So, today I am going to
give you a little recipe.
You have a
ONE DAY
get your butt to the store
for the ingredients so
you can make it for your family.
And your family will lay down
in your path and let you walk on
them after eating this.
Ready?
Now please don't be asking me
where I got this recipe because
the truth is
I don't remember.
So, if anyone has the source for it
I will be glad to give credit.
I THINK it came out of a
Taste of Home magazine but
I'm not betting my
IRISH CHINA
on that fact.
Crème de Mint Cake
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 teaspoons mint extract
12 drops green food color
2 jars (16 oz each) hot fudge topping (i only used one 16oz. jar last time and it was really good, too).
1 container (8 oz) frozen whipped topping, thawed
Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design.
Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract & remaining 9 drops green food color. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.
Now, I will tell you that being
St. Paddy's Day
all the calories
have all been removed
so you can enjoy every bite.
( Removing those calories
is an Irish trick that I promised not to tell)
I'll be serving it to
The Fam here in the Heartland.
Let's hope one of the grandkids doesn't
eat all the Andes Mints beforehand
because if they are gone
YOU KNOW
they will blame it on
THIS ONE.
Have a wonderful day as you prepare yourself
for all the
IRISH DRUNKS
that will be running amuck on
Sunday.
I won't be one of them because I don't drink
GREEN BEER.
I will be the one sitting in the corner
taking pictures for
BLACKMAIL PURPOSES-----
and that's all I'm gonna be
saying about that!
