Crème de Menthe Marble Cake
Note: This makes an extra large cake, so it is best made in a bundt pan.
1 package white cake mix
1 package pistachio instant pudding mix
1 C. cold water
4 whole eggs
1/2 C. salad oil
2 T crème de menthe (or 4 T. crème de menthe syrup)
Green food color for desired color
Beat at medium speed for 4 minutes.
Pour 2/3 mixture into greased and floured bundt pan.
Add 1/2 C. Hershey's syrup to remainder of batter and blend.
Pour over center or green batter (will settle and swirl by itself)
Bake 350º, 1 hr. or more, test by touching center, or with toothpick. Cool for several minutes in pan before inverting.
Serve: With whipped topping or chocolate glaze icing.
SATINY GLAZE FOR CAKE
Combine in top of double boiler and heat over hot water (not boiling) until melted: 3/4 C. Hershey's chocolate chips 3 T. butter or margarine 1 T. light corn syrup
Stir constantly until chips are melted and mixture is smooth.
Add: 1/4 t. vanilla (or peppermint flavoring, if you wish)
Spread: Warm glaze over top of cake, allowing it to dribble down creases.
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