Grasshopper Cake
Yield: 20 servings
This Grasshopper Cake has layers of moist mint cake, chocolate fudge, and creme de menthe-infused whipped cream. So easy too!
Ingredients
Cake
- 1 box (15.25 ounces) Duncan Hines Classic White Cake Mix (see Notes below)
- ¼ cup all-purpose flour
- 1¼ cups water
- ⅓ cup vegetable oil
- 3 large egg whites (from 3 large eggs)
- ½ cup creme de menthe syrup or liqueur (see Notes below)
Toppings
- 2 cups thick hot fudge topping (see Notes below)
- 8 ounces Cool Whip "Extra Creamy" (see Notes below)
- ¼ cup creme de menthe syrup or liqueur
- chopped Andes Mints, optional garnish
Instructions
Cake
- Preheat oven to 350°F. With non-stick spray, lightly spray the bottom only of a light-colored metal 9'' x 13'' pan.
- In a large bowl, with an electric mixer, beat the cake mix, flour, water, oil, and egg whites on low speed for 30 seconds. Scrape bowl well, then turn mixer up to medium speed and beat for 2 minutes more. It's ok if the batter is a bit lumpy. Stir in the creme de menthe syrup. Pour batter into prepared pan and spread into an even layer.
- Bake for 28-30 minutes, or until toothpick inserted in center comes out just clean. Top of cake should be slightly mounded, with a very small amount of browning. Set cake on a rack to cool completely.
Toppings
- Once cake has cooled, gently spread fudge topping very evenly over the cake. If your hot fudge has been in the fridge, be sure to let it come to room temperature first, so it spreads easier.
- In a medium bowl, gently fold together Cool Whip and creme de menthe syrup. Spread mixture evenly over the fudge layer.
- Cover the pan with a tight-fitting lid and let the cake chill in the refrigerator for at least a couple hours before serving for the best flavor and texture. If desired, garnish individual pieces of cake with chopped Andes Mints.
Notes
Cake mix: Cake mixes have changed over the years. This recipe originally called for a white cake mix "with pudding in the mix", which I haven't been able to find for many years already. Plus the cake mix box was larger. I'm being challenged once again by another size reduction in the cake mixes, so if you've made this recipe before and it seems a little different now, that's why! You'll now find a little extra flour added, to boost the cake size and texture just a bit.
Creme de menthe syrup or liqueur: While I prefer to use creme de menthe green liqueur, I only use it when serving this cake to adults. Most of the time I just use green creme de menthe syrup, which you can find with the ice cream toppings at the grocery store.
Hot fudge topping: You want to be sure to use one that has a very thick consistency. I use Mrs. Richardson's Hot Fudge Topping; it works very well. Jar sizes have changed over the years, and the quantity keeps getting smaller (just like the cake mixes). I prefer to use 2 cups of hot fudge for this cake, which requires you to buy two of the 15.5-ounce jars. You won't use all the second jar (enjoy the remainder on some ice cream!). Of course you can buy one jar of fudge, just know that the fudge layer on the cake will be thinner.
Cool Whip: It also seems to me that Cool Whip has changed their "Original" recipe (?), which is what I used to use for this recipe - but it does not seem to have the same stability. So I am now recommending that you use the "Extra Creamy" version, as it holds up better to the addition of creme de menthe.
from the recipe box of farm neighbor and friend Judi Fritz
Nutrition Information:
Serving: 1 Calories: 209kcal Carbohydrates: 26g Protein: 2g Fat: 7g Saturated Fat: 2g Polyunsaturated Fat: 5g Cholesterol: 31mg Sodium: 51mg Sugar: 24g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.