My 3 Monsters: St. Patrick's Day Minty Boston Cream Cake & Irish Potatoes

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3.17.2012

St. Patrick's Day Minty Boston Cream Cake & Irish Potatoes

We don't usually do much to celebrate the lesser holidays in our family.  {By lesser I, of course, mean anything other than Christmas, Thanksgiving and Easter.  No offense, my Irish friends.}  This year St. Patrick's Day just so happens to be on a Saturday, during spring break, and after I finished my big painting project, so I feel a bit celebratory.  Plus, we could use a little good luck over here.  Whatever.

I made one of my family's favorite dessert treats and gave it a little minty green makeover today.  Who doesn't love a good Boston Cream pie?  Or Andes Mint candies?  Here's a delicious way to combine the two into one super delicious, easy-cheesy dessert.

Minty Boston Cream Cake

yellow cake mix {prepared according to package directions in a 9x13 pan}
1 lg. box vanilla pudding {prepared according to package directions}
1 jar hot fudge ice cream topping
1 tub of Cool Whip
1 bag of Andes Creme de Menthe baking pieces {These are awesome!!}
green food coloring

1. Prepare your yellow cake mix.  Let cool and then use the handle of a wooden spoon {or any thing about that size} to poke holes all over the top of your cake.  You want the holes to be bigger than fork holes so that the pudding will really sink in there.
2.  Prepare your vanilla pudding, adding about 5 drops of green food coloring.  Pour over the cake before it sets up and chill cake in refrigerator for 15-30 minutes.
3.  Warm hot fudge topping in the microwave until it is thin enough to spread.  Drizzle the entire jar over the top of cake and pudding.  Gently spread the hot fudge over pudding layer.
4.  Mix 5-6 drops of green food coloring into Cool Whip and spread over the hot fudge layer on the cake.
5.  Finish it all with a layer of Andes Mint baking pieces and chill.  You can eat the cake at this point, but it is way better if you wait a couple hours.  If you can wait . . .

This was a super hit with the kids.  The mint chips give it just a hint of delicious minty flavor.


I've had potatoes on the brain lately {you'll see why next week!} so I thought it would be fun to make some Irish Potatoes today, too.  They're not actually Irish -- they're a Philadelphia delicacy -- but I thought my kids would get a kick out of them.  They helped me roll out the potato shapes and dip them in cinnamon and powdered sugar.  I think they did a fine job!  You can find the recipe here.  Happy St. Patrick's Day everyone!

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