Crème de Menthe Squares – You Will Want To Share!

Need an easy St. Patrick’s Day Dessert?  This recipe for Crème de Menthe Squares is delicious and the recipe makes enough to share!  If you like Andes chocolate mints, you will love these.  They would be perfect for a spring tea, too.  Just imagine these little chocolate cake squares with a pale green mint-flavored frosting next to a little cup of tea.

This recipe is very similar to the 25-Minute Chocolate Cake on this site.  That cake has a fudge frosting which is so rich and delicious!

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With a wire whisk, mix the flour, sugar, and baking soda in a large bowl.

In a saucepan, add butter, water, and cocoa. 

Stirring constantly, and bring to a boil. 

 Pour the hot mixture over the flour, sugar, and baking soda mixture and stir until blended.

Add the buttermilk, eggs, and vanilla.  Blend well.  

Pour the batter into a greased and floured 15″ x 10″x 1″ jellyroll pan.  You could also use parchment paper to line the pan, or Reynolds Non-Stick Wrap, which is my preference.  It lifts right out of the pan so easily! (We are an Amazon affiliate and may receive a small percentage of any sales at no cost to you.  Thank you for supporting this website.)

Bake at 350° for 20 minutes or until a toothpick in the center comes out clean.  Cool the cake on a wire rack.

Crème de Menthe Frosting

Ingredients:

• 1/2 cup butter, room temperature
• 3 – oz. cream cheese, room temperature
• 2 Tblsp. vanilla instant pudding mix
• **2 cups powdered sugar
• 1 – 1/2 Tblsp. green  Crème de menthe
• 4 drops green gel food coloring (optional)
• 1/8 tsp. Peppermint Extract (optional)

Directions:

**First, sift the powdered sugar into a bowl.  It only takes a minute or so and your frosting will be smooth!  It’s worth it.  Set this aside.

In a separate bowl, beat the room-temperature butter and cream cheese until smooth.  Add the two tablespoons of vanilla pudding mix and beat well. 

Add the powdered sugar a little at a time and beat until light and fluffy.  Then, add the Crème de menthe and stir until blended with a spoon.

Spread the frosting over the cooled cake and refrigerate until the frosting is firm.  Cut into squares and drizzle with the melted chocolate.  These were cut into 1-1/2 ” squares.    ***Melt chocolate chips, pour into a plastic freezer bag, cut a tiny hole in the corner, and drizzle over the top of the cake. 

TIP*  You can see in the picture, on the right side, where I cut through the frosting and the cake.  It left crumbs on the frosting.  So, I scored through the frosting, refrigerated the cake for a few hours, and then, cut through the cake.  I wiped the blade after each cut.  The results were much cleaner.

Crème de Menthe Squares, yes, I think these will be a perfect St. Patrick’s Day dessert!

Yield: 15 x 10" sheet cake

Crème de Menthe Squares

Cook Time: 30 minutes

Total Time: 30 minutes

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Ingredients

Crème de Menthe Squares

• 2 cups flour
• 2 cups sugar
• 2 tsp. baking soda
• 1 cup butter
• 1 cup water
• 1/4 cup unsweetened cocoa
• 2/3 cup buttermilk
• 2 extra-large eggs
• 1 tsp. vanilla 

Crème de Menthe Frosting

• 1/2 cup butter, room temperature
• 3 - oz. cream cheese, room temperature
• 2 Tblsp. vanilla instant pudding mix
• **2 cups powdered sugar
• 1 - 1/2 Tblsp. green  Crème de menthe
• 4 drops green gel food coloring (optional)
• 1/8  tsp. Peppermint Extract (optional)
• 1/4 cup semi-sweet chocolate chips, melted (optional)

Instructions

Crème de Menthe Squares Directions:

With a wire whisk, mix the flour, sugar, and baking soda in a large bowl.

In a saucepan, add the butter, water, and cocoa. 

Stirring constantly, bring to a boil. 

Pour the hot mixture over the flour, sugar, baking soda mixture and stir until blended.

Add the buttermilk, eggs, and vanilla.  Blend well.  

Pour the batter into a greased and floured 15" x 10"x 1" jellyroll pan.  You can also use parchment paper to line the pan, or Reynolds Non-Stick Wrap, which is my preference.  It lifts right out of the pan so easily!  

Bake at 350° for 20 minutes or until a toothpick in the center comes out clean.  Cool the cake on a wire rack.

Crème de Menthe Frosting Directions:

**First, sift the powdered sugar into a bowl.  It only takes a minute or so and your frosting will be smooth!  It's worth it.  Set this aside.

In a separate bowl, beat the room temperature butter and cream cheese until smooth.  Add the two tablespoons of vanilla pudding mix and beat well. 

Add the powdered sugar a little at a time and beat until light and fluffy.  Then, add the Crème de menthe and stir until blended with a spoon.

Add 4 drops of green gel food coloring, if desired.  Add more green gel food coloring if you want a darker mint green frosting. 

It's not necessary, but if you want more of a mint taste, add some peppermint or spearmint extract.  I added a pinch, which is equivalent to 1/16 teaspoon, tasted it, and added another pinch.  That was a total of 1/8 teaspoon.  Add and taste until you are happy with the flavor. 

Spread the frosting over the cooled cake and refrigerate until the frosting is firm.  Cut into squares and drizzle with the melted chocolate.  These were cut into 1-1/2 " squares.    ***Melt chocolate chips, pour into a plastic freezer bag, cut a tiny hole in the corner, and drizzle over the top of the cake.