Creme de Menthe Bundt Cake
1 (18.25 oz.) box white cake mix
1 small box instant pistachio pudding
4 eggs
1/2 C. vegetable oil
1 C. water
2 T. creme de menthe (liqueur)
6 drops green food coloring
1/2 C. Hershey’s chocolate syrup
Drizzle Icing:
1 C. granulated sugar
4 T. margarine
4 T. milk
1 (6 oz.) pkg. chocolate chips
Cake: Mix all together, except the Hershey’s syrup, for about 4 minutes at medium speed. Pour 2/3 of batter into a well greased Bundt pan. To the remaining batter, add Hershey’s syrup and mix well. Pour this over the rest of batter in Bundt pan. Do not mix it in. It will bake in by itself. Bake at 350ºF for 45 minutes. Cool in pan for 15 minutes, then turn out onto serving plate.
Frosting: Mix all ingredients except chocolate chips in a saucepan over low heat for 1 minute. Remove pan from heat and add chocolate chips. Stir until chips melt, then drizzle over the warm cake.
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