1 (18.25 ounce) package chocolate fudge cake mix with
pudding
½ cup butter, softened
3 (8 ounce) package
cream cheese, softened
1 (16 ounce) container cream cheese flavored frosting
3 eggs
6 drops green food coloring or as needed
3 drops crème de menthe candy flavoring
1 (10 ounce) package dark chocolate and mint chips
- Preheat oven to 325 degrees F (165 degrees C)
- Beat cake mix and butter with an electric mixer on low speed
in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.
- Press remaining crumb mixture into bottom of an ungreased
9x13 inch pan.
- Place in preheated oven and bake until edges begin to crisp,
about 10 minutes. Remove from the oven and cool slightly.
- Beat cream cheese and frosting with an electric mixer on
medium speed in a bowl until smooth, 3 to 5 minutes.
- Drop eggs one at a time into the cream cheese mixture and
beat until color is blended, about 2 minutes.
- Pour in 6 drops green food coloring, or more for a darker
color; beat until color is blended, about 2 minutes.
- Beat in crème de menthe candy flavoring until thoroughly
blended, about 2 minutes. Taste and add more flavoring if needed.
- Pour batter over the chocolate crust in the 9x13 pan.
- Sprinkle 1 cup reserved crumb mixture over cheesecake
batter.
- Top with 1 cup chocolate and mint morsels; reserve remaining
morsels for finishing touches.
- Place the pan in the preheated oven and bake until set,
42-45 minutes.
- Remove pan from oven and cool completely.
- Cover and refrigerate until chilled, at least 2 hours.
- Pour reserved chocolate and mint morsels into a small
microwave safe bowl. Microwave morsels in 45 second intervals; stir until
completely melted and smooth.
- Pour melted chocolate into a resealable plastic bag.
- Clip a small bottom corner of the bag. Gently squeezing the
bag, drizzle melted chocolate over the cooled cake through the clipped corner.
- Cut cake into bars and serve
All the fixings for this recipe can be found at Sweet Treat Supply, Order yours today!
No comments:
Post a Comment