Description

This Grasshopper Cake has layers of moist mint cake, chocolate fudge, and creme de menthe-infused whipped cream. So easy and perfect for gatherings!

Ingredients

Cake:

1 box (15.25 ounces) Duncan Hines Classic White Cake Mix
1/4 cup all-purpose flour
1 1/4 cups water
1/3 cup vegetable oil
3 large egg whites (from 3 large eggs)
1/2 cup creme de menthe syrup or liqueur

Toppings:

2 cups thick hot fudge topping
8 ounces Cool Whip “Extra Creamy”
1/4 cup creme de menthe syrup or liqueur
Chopped Andes Mints, optional garnish

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Instructions

1. Preheat oven to 350°F. Lightly spray the bottom only of a 9” x 13” light-colored metal pan with non-stick spray.

2. In a large bowl, beat cake mix, flour, water, oil, and egg whites on low speed for 30 seconds.

3. Scrape the bowl, then beat on medium speed for 2 minutes. Batter may be slightly lumpy.

4. Stir in the creme de menthe syrup.

5. Pour batter into the prepared pan and spread evenly.

6. Bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool the cake completely on a rack.

8. Once cooled, gently spread fudge topping evenly over the cake.

9. In a medium bowl, fold together Cool Whip and creme de menthe syrup.

10. Spread the whipped topping evenly over the fudge layer.

11. Cover the cake with a tight-fitting lid and refrigerate for at least a couple hours before serving.

12. If desired, garnish each piece with chopped Andes Mints before serving.

Notes

If serving to children, use creme de menthe syrup instead of liqueur. Choose a thick hot fudge like Mrs. Richardson’s for best results. Cool Whip “Extra Creamy” provides better stability than the “Original” version when mixed with liquid. Refrigerating the cake before serving enhances the texture and flavor.