Creme De Menthe Cake

Description: A rich Bundt cake that's half green creme de menthe and half chocolate, topped with creme de menthe flavored cream cheese frosting. I leave off the nuts and coconut. From Flavors, a San Antonio Junior League cookbook, credited to Mrs. Wilbur F. Littleton, Jr. (Jean Richards).

Ingredients:

• 1 (18 1/2 ounce) box yellow cake mix
• 1 (3 3/4 ounce) package vanilla instant pudding mix
• 1/2 cup orange juice
• 1/2 cup vegetable oil
• 1/2 cup green creme de menthe
• 4 eggs
• 1 cup Hersheys Chocolate Syrup
• 11 ounces cream cheese, softened
• 1/4 cup butter
• 1 teaspoon vanilla
• 1 lb confectioners' sugar, sifted (powdered sugar)
• 2 tablespoons creme de menthe
• chopped nuts (optional)
• coconut (optional)

Steps:

1. Combine cake mix, pudding mix, orange juice, oil and creme de menthe.
2. Add eggs, one at a time, beating about 10 minutes at medium speed.
3. Pour 2/3 of this mixture into a greased and floured 10-inch Bundt pan.
4. Add chocolate syrup to remaining batter; pour over other batter.
5. Bake at 350 degrees for 1 hour. Cool completely and frost.
6. FROSTING: Combine cream cheese and butter, mixing well. Add vanilla, stir in powdered sugar and beat until smooth. Stir in creme de menthe, nuts and cocount, if desired.