Grasshopper Cake
This Grasshopper Cake features moist mint cake layered with chocolate fudge and creme de menthe-infused whipped cream.
Equipment
- 9'' x 13'' pan
- Electric Mixer
- large bowl
- medium bowl
Ingredients
Cake
- 1 box Duncan Hines Classic White Cake Mix 15.25 ounces
- ¼ cup all-purpose flour
- 1 ¼ cups water
- ⅓ cup vegetable oil
- 3 large egg whites from 3 large eggs
- ½ cup creme de menthe syrup or liqueur
Toppings
- 2 cups thick hot fudge topping
- 8 ounces Cool Whip Extra Creamy
- ¼ cup creme de menthe syrup or liqueur
- chopped Andes Mints optional garnish
Instructions
Cake
- Preheat oven to 350°F. Lightly spray the bottom of a 9'' x 13'' pan with non-stick spray.
- In a large bowl, beat the cake mix, flour, water, oil, and egg whites on low speed for 30 seconds. Scrape the bowl, then mix on medium speed for 2 minutes. Stir in the creme de menthe syrup. Pour the batter into the prepared pan.
- Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Set the cake on a rack to cool completely.
Toppings
- Once the cake has cooled, spread fudge topping evenly over the cake.
- In a medium bowl, gently fold together Cool Whip and creme de menthe syrup. Spread the 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 2 hours before serving.
Notes
Use green creme de menthe syrup for a non-alcoholic option. For the best flavor and texture, allow the cake to chill before serving.
Nutrition
Serving: 1sliceCalories: 209kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 5gCholesterol: 31mgSodium: 51mgSugar: 24g
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