When Irish eyes are smiling,
sure 'tis like a morn in spring.
In the lilt of Irish laughter
you can hear the angels sing.
When Irish hearts are happy
all the world seems bright and gay,
And when Irish eyes are smiling,
sure, they steal your heart away.
Irish greetings to you, dear friends!
St. Patrick's Day is just a couple days away,
and I love celebrating this day in a sweet and special way.
A few weeks ago, my mom, sister and I saw The High Kings in concert. My dad was going to go with us, but his work has been crazy busy lately, so unfortunately, he couldn't make it. But oh, was it fun! As the Irish folks would say, we had the craic! I don't think I've ever clapped my hands so much in all my life. Over the last few weeks, I've been reminiscing about our two trips across the Pond to Ireland. Certain things have a nostalgic feel for me and always take me back to the winding roads, green hills, fields of sheep, and countless rainbows of the Emerald Isle. One of those things is music. There are songs that immediately take me back to Ireland every time I hear them. I am taken back to Killarney and the countryside, to the rugged hills of Connemara, to the beautiful Irish Sea at Howth Head, to our foggy drive through the steep hills in Dingle, and to the small towns and villages that will forever hold a special place in my heart.
For the last couple of years, we have made a traditional Irish dessert for St. Paddy's Day, but this year, I decided to make a cake that we had several years ago. And most of all, we loved it! It's not Irish in any way, but it does give a slight nod to the land o' green with little specks of green throughout the cake.
Mint and fudgy chocolate are two flavors that are a match made in heaven! Add in a cloud of whipped cream, and it gets even better. The green sprinkles in the cake batter add a little bit of whimsy, which I think is perfect for a day celebrating St. Patrick and Ireland...as it truly is a magical place.
This recipe is easy peasy, lemon squeezy. I used a box cake mix to make it a quick and easy dessert to put together. Plus, I haven't been able to find a good white cake recipe that is made from scratch. All the ones I've tried are incredibly dense, so if you have a recipe for a light, fluffy, white cake, send it my way! {{smiles}}
Minty Fudge Chocolate Cake
1 box white cake mix, with pudding in the mix
(any ingredients listed on the cake box: egg whites, water, oil)
3/4 tsp. peppermint extract
1/3 cup green jimmies (sprinkles)
1 jar hot fudge (Smucker's is my favorite)
prepared whipped cream (Cool Whip or heavy cream whipped with sweetener)
chopped Andes mints
Prepare the white cake mix according to the directions on the box. Then gently fold in the peppermint extract and sprinkles. Pour into a prepared 9x13 inch pan. Bake at 350*F for about 25-28 minutes, or until a toothpick comes out clean.
Cool completely!!
Gently spread the hot fudge over the cooled cake. Be very careful and gentle; don't use pressure or force.
Using a spoon, spread the whipped cream over the fudge. Sprinkle the chopped Andes mints over the top.
Chill for at least 2 hours, or overnight. Slice into pieces, and enjoy!
Store in the fridge.
May your joys be as deep as the ocean,
Your troubles as light as its foam,
And may you find sweet peace of mind
Wherever you may roam.
·An Irish Blessing·
May your day be a beauty!
Sláinte!