Best Grasshopper Cake Recipes

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ST. PATRICKS DAY GRASSHOPPER FUDGE CAKE



St. Patricks Day Grasshopper Fudge Cake image

Source: Betty Crocker **NOTE - I made this cake and I only ended up using one jar of fudge and it turned out delicious. So use one or two jars depending on your sweetness/chocolate preference**

Provided by Mom2Rose

Categories     Dessert

Time 45m

Yield 15 pieces, 15 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box Betty Crocker super moist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 teaspoons mint extract
3 egg whites
12 drops green food coloring
2 (16 ounce) jars hot fudge topping
8 ounces frozen whipped topping, thawed
5 drops yellow food coloring
Andes mints candies, unwrapped and cut into pieces

Steps:

  • Heat oven to 350F for shiny metal or glass 13x9 pan (or 325F for dark or nonstick 13x9 pan).
  • Spray bottom only of pan with baking spray with flour.
  • Make cake mix as directed on box, using water, oil, 1 1/2 tsp mint extract and the egg whites.
  • Reserve 1 cup batter; stir 3 drops of the green food coloring into the reserved batter and set aside.
  • Pour remaining batter into pan.
  • Drop green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in pan.
  • Cut through batters with a metal spatula or knife in S-shaped curves in one continuous motion.
  • Turn pan 1/4 turn; repeat cutting for swirled design.
  • Bake 28-33 minutes or until toothpick inserted in center comes out clean.
  • Run knife around side of pan to loosen cake.
  • Cool completely, about 1 hour.
  • Carefully spread fudge topping evenly over the cake.
  • In medium bowl, stir whipped topping, remaining 1/2 tsp extract, remaining 9 drops of green food coloring and the yellow food coloring until blended.
  • Spread whipped topping mixture evenly over fudge.
  • Garnish with candy pieces.
  • Store covered in refrigerator.

GRASSHOPPER CHOCOLATE TORTE LAYER CAKE



Grasshopper Chocolate Torte Layer Cake image

Mint chocolate lovers rejoice: This recipe combines the rich decadence of a flourless chocolate torte with the creamy, fluffy mint filling of a classic grasshopper pie.

Provided by Food Network Kitchen

Categories     dessert

Time 7h45m

Yield 4 servings

Number Of Ingredients 6

One 13.2-ounce box flourless chocolate torte mix (plus required ingredients)
4 ounces cream cheese, cubed, at room temperature
2 tablespoons creme de menthe
1 tablespoon creme de cacao
1/2 cup marshmallow creme
1/3 cup heavy cream

Steps:

  • Prepare, bake and cool the torte according to the package directions. Once completely cooled, freeze for 30 minutes.
  • Using a sharp knife, split the torte in half horizontally and return to the freezer while you make the filling.
  • Beat the cream cheese, creme de menthe and creme de cacao in a medium bowl with an electric mixer on medium speed until well combined and smooth. Beat in the marshmallow creme. Beat the cream in a separate medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a spatula until completely combined.
  • Spread the filling evenly on the cut side of one of the torte halves and top with the remaining torte half, cut-side down. Refrigerate to chill completely, about 4 hours.
  • To serve, remove from the refrigerator 15 minutes before serving and top with the prepared ganache. Cut with a sharp knife and serve immediately.

GRASSHOPPER FUDGE CAKE



Grasshopper Fudge Cake image

Pretty streaks of green peek out from slices of white cake topped with hot fudge sauce and creamy whipped topping.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 15

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 teaspoons mint extract
12 drops green food color
2 jars (16 oz each) hot fudge topping
1 container (8 oz) Cool Whip frozen whipped topping, thawed
5 drops yellow food color
Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
  • Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design.
  • Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
  • Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.

Nutrition Facts : Calories 420, Carbohydrate 67 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 44 g, TransFat 0 g

GRASSHOPPER DOME ICE CREAM CAKE



Grasshopper Dome Ice Cream Cake image

Our grown-up ice cream cake is baked in a heatproof bowl, then hollowed out and filled with mint-chocolate-chip ice cream -- and finished with a crisp, shiny chocolate shell.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h15m

Number Of Ingredients 16

1/2 cup safflower oil, plus more for bowl
1 1/2 cups unsweetened Dutch-process cocoa powder, plus more for bowl
3 cups unbleached all-purpose flour
3 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
4 large eggs, room temperature
1 1/2 cups buttermilk
1 1/2 cups warm water
2 teaspoons pure vanilla extract
4 ounces semisweet chocolate, melted and cooled slightly
6 cups mint-chocolate-chip ice cream, softened in refrigerator until spreadable
9 ounces semisweet chocolate, chopped (about 1 2/3 cups)
1 stick unsalted butter, cut into tablespoons
3 tablespoons light corn syrup

Steps:

  • Cake:Preheat oven to 350 degrees. Brush bottom and sides of a large (approximately 10 inches in diameter and 5 inches deep) ovenproof glass, ceramic, or metal bowl with oil. Dust with cocoa, tapping out excess.
  • In a large bowl, whisk together cocoa, flour, sugar, baking soda, baking powder, and salt until thoroughly combined, 30 seconds. Add oil, eggs, buttermilk, warm water, and vanilla; whisk until smooth, about 2 minutes. Transfer to prepared bowl.
  • Bake until set and a tester inserted in center comes out clean, 1 hour, 25 minutes to1 hour, 45 minutes. Transfer bowl to a wire rack; let cool 15 minutes. Turn cake out onto rack; let cool completely.
  • Cut a 1-inch-thick slice from bottom of cake with a serrated knife. Invert "bowl" of cake; using a metal spoon or your fingers, hollow out all but a 1-inch border of cake (reserve scraps for snacking). Brush hollowed-out cake bowl and cut side of cake bottom with melted chocolate. Refrigerate until chocolate is firm, about 20 minutes.
  • Spoon ice cream into cake bowl, pressing to pack it all in and smoothing top. Return bottom of cake to bowl (it will be on top at this point). Cover with plastic; freeze until ice cream is firm,at least 4 hours and up to 3 days.
  • Glaze:Unwrap cake and place, dome-side up, on a rimmed baking sheet lined with a wire rack. Place chocolate, butter, and corn syrup in a heatproof bowl set over (not in) a saucepan of simmering water. Stir occasionally until melted and smooth. Remove from heat and immediately pour over top center of cake, all at once. Shake baking sheet back and forth and tap it on a work surface a few times, if necessary, to ensure that glaze fully and evenly covers cake. Using two large, wide spatulas slipped underneath, transfer to a serving plate. Serve immediately, or freeze, uncovered, up to 1 day. Remove from freezer 10 to 15 minutes before serving. To serve, use a knife dipped in hot water, then wiped dry, to cut into wedges.

GRASSHOPPER CAKE



Grasshopper Cake image

Mint chocolate cleverly cut into the shape of footballs, plus a thick layer of buttercream, embellish this chocolate cake that's perfect for any Super Bowl party.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Number Of Ingredients 19

3/4 cup unsweetened cocoa powder, plus more for pan
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs, lightly beaten
3/4 cup warm water
1/2 cup whole milk
1/4 cup sour cream
1/3 cup unsalted butter, melted, plus more for pan
3/4 teaspoon pure vanilla extract
2 large egg whites
1/2 cup sugar
6 ounces (1 1/2 sticks) unsalted butter, softened and cut into tablespoons
2 1/2 tablespoons creme de menthe
1 teaspoon pure vanilla extract
12 Andes Creme de Menthe candies
36 white sprinkles

Steps:

  • Make the cake: Preheat oven to 350 degrees. Butter an 8-by-12-inch cake pan. Line bottom with parchment, then butter parchment, and dust with cocoa powder. Tap out excess.
  • Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.
  • Pour batter into prepared pan. Bake until a tester inserted into the center comes out clean, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Invert cake onto rack, and let cool. Cake will keep, unfrosted and covered, overnight.
  • Make the frosting: Mix whites and sugar in a mixer bowl set over a pan of simmering water. Heat, whisking constantly, until sugar dissolves and mixture is warm, 2 to 3 minutes.
  • Remove from heat. Whisk on high speed until stiff peaks form, about 5 minutes. Add butter, several tablespoons at a time, whisking after each addition. Add creme de menthe and vanilla, and beat for 2 minutes, scraping down sides of bowl as needed.
  • Using a paring knife, cut corners off mint candies to shape each into a football. Press 3 sprinkles onto each, using frosting as glue. Frost cooled cake. Arrange footballs on cake in 4 rows of 3. Cake will keep, covered, for up to 4 days. Slice just before serving.

GRASSHOPPER CAKE



Grasshopper Cake image

Bake this delicious grasshopper cake using Gold Medal® all-purpose flour that's a perfect dessert for any gathering.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 15

Number Of Ingredients 13

2 1/4 cups Gold Medal™ all-purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 cup milk
1/4 cup white crème de menthe*
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
5 egg whites
1 jar (12 oz) fudge topping
3 tablespoons white crème de menthe or crème de menthe-flavored syrup*
4 drops green food color
1 container (8 oz) frozen whipped topping, thawed (3 cups)

Steps:

  • Heat oven to 350°F. Grease and flour 13x9-inch pan. Beat flour, sugar, shortening, milk, 1/4 cup crème de menthe, the baking powder, salt and vanilla in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool completely.
  • Spread fudge topping over cake. Carefully fold 3 tablespoons crème de menthe and the food color into whipped topping; spread over cake. Store covered in refrigerator.

Nutrition Facts : Calories 385, Carbohydrate 57 g, Cholesterol 5 mg, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg

GRASSHOPPER CAKE



Grasshopper Cake image

My family and I love minty stuff, so this will go over real well. This recipe is from "Cooking With Style" from the Channahon PTO, submitted by Terry R.

Provided by IAteMyGluestick

Categories     Dessert

Time 40m

Yield 1 Cake

Number Of Ingredients 9

1 (18 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 cup water
1/3 cup creme de menthe
1/4 cup Creme de Cacao
1 (12 ounce) jar fudge sauce
12 ounces Cool Whip
1/4 cup creme de menthe, additional

Steps:

  • Preheat oven to 350°F.
  • Prepare cake mix according to the directions, except use only 1 cup water and add 1/3 cup creme de menthe and 1/4 cup creme de cacao.
  • Bake in a 9x13-inch pan.
  • When cool, spread fudge topping over cake.
  • Mix 1/4 cup creme de menthe with Cool Whip and spread over cake.
  • Keep refrigerated.

Nutrition Facts : Calories 5952.5, Fat 245.9, SaturatedFat 105.6, Cholesterol 6.8, Sodium 4859.6, Carbohydrate 781.9, Fiber 14.2, Sugar 560.6, Protein 53.9

GRASSHOPPER CAKE



Grasshopper Cake image

Provided by Food Network Kitchen

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 23

1 1/2 cups whole milk
1/2 cup granulated sugar
3 tablespoons cornstarch
3/4 teaspoon peppermint extract
1 large egg, plus 1 egg yolk
3 ounces white chocolate, finely chopped
1 to 2 drops green food coloring
3 tablespoons mini chocolate chips, plus more for topping
1 1/2 cups cold heavy cream
1 tablespoon confectioners' sugar
1/8 teaspoon peppermint extract
Basic Chocolate Cake, recipe follows, baked and cooled
Cooking spray
1 cup unsweetened cocoa powder (natural or Dutch process)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract

Steps:

  • Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the granulated sugar, cornstarch, peppermint extract, egg and egg yolk in a medium heatproof bowl until smooth. Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes. Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the white chocolate and green food coloring until the chocolate melts. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour. Stir in the chocolate chips.
  • Make the topping: Beat the heavy cream, confectioners' sugar and peppermint extract in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes.
  • Assemble the cake: Put 1 cake layer on a platter; spread the filling on top, stopping 1/2 inch from the edge. Top with the second cake layer and press down gently. Top with the whipped cream and chocolate chips.
  • Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
  • Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
  • Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

ANDES GRASSHOPPER CAKE



Andes Grasshopper Cake image

This easy to make cake-mix dessert is impressive and delicious. It came from an Andes recipe flyer at the Supermarket.

Provided by Maureen in MA

Categories     Dessert

Time 1h10m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 7

1 (18 ounce) box devil's food cake mix
1 cup water (or what mix calls for)
1/3 cup vegetable oil (or what mix calls for)
3 eggs (or what mix calls for)
16 ounces non-dairy whipped topping
1 (8 ounce) package cream cheese, softened
1 (4 2/3 ounce) package Andes mints candies

Steps:

  • Cake: Prepare two 8" or 9" cake layers according to directions on devils food cake mix box. Cool for approximately 40 minutes before frosting.
  • Meanwhile make Chocolate Curls: With vegetable peeler, shave along side of each Andes mint lengthwise to equal about 1/2 cup of curls. Chop broken pieces and reserve for use in frosting (about 1/3 cup).
  • Frosting: In large bowl with mixer on medium speed, beat the cream cheese until smooth, then lower the speed and slowly mix in the non-dairy whipped topping. Fold the Andes thin mints pieces into the cream.
  • Assembly: Place one cake layer on serving plate; top with half the frosting and spread evenly. Place the second cake layer on top and spread remaining frosting on top of cake. Sprinkle top with Andes Mint Curls.
  • Cover and refrigerate cake if not serving immediately.

GRASSHOPPER FUDGE CAKE



Grasshopper Fudge Cake image

Number Of Ingredients 9

3 tablespoons white cream de menthe or creme de menthe extract syrup
1 package Betty Crocker SuperMoist white cake mix
1/3 cup vegetable oil
3 egg whites
3 green food coloring
1 can (16 to 17 ounces) hot fudge ice cream topping
1 (8-ounce) container frozen (thawed) whipped cream topping
1/4 cup white creme de menthe or creme de menthe extract flavored syrup
4 drops green food coloring

Steps:

  • 1 Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. 2 Add enough water to 3 tablespoons crème de menthe to measure 1 1/4 cups. Make cake mix as directed on package, using crème de menthe mixture, oil and egg whites. Reserve 1 cup batter. Stir 3 drops food color into reserved batter set aside. Pour remaining batter into pan. 3 Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn, and repeat cutting for swirled design. 4 Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. 5 Carefully spread fudge topping evenly over cake. Stir whipped topping, 1/4 cup crème de menthe and 4 drops food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with Chocolate Curls. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Bake 33 to 38 minutes.

Nutrition Facts : Nutritional Facts Serves

ST. PATRICKS DAY GRASSHOPPER FUDGE CAKE RECIPE - FOOD.COM



St. Patricks Day Grasshopper Fudge Cake Recipe - Food.com image

Source: Betty Crocker **NOTE - I made this cake and I only ended up using one jar of fudge and it turned out delicious. So use one or two jars depending on your sweetness/chocolate preference**

Provided by @MakeItYours

Number Of Ingredients 10

1 (18 1/4 ounce) box Betty Crocker super moist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 teaspoons mint extract
3 egg whites
12 drops green food coloring
2 (16 ounce) jars hot fudge topping
8 ounces frozen whipped topping, thawed
5 drops yellow food coloring
Andes mints candies, unwrapped and cut into pieces

Steps:

  • Heat oven to 350F for shiny metal or glass 13x9 pan (or 325F for dark or nonstick 13x9 pan).
  • Spray bottom only of pan with baking spray with flour.
  • Make cake mix as directed on box, using water, oil, 1 1/2 tsp mint extract and the egg whites.
  • Reserve 1 cup batter; stir 3 drops of the green food coloring into the reserved batter and set aside.
  • Pour remaining batter into pan.
  • Drop green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in pan.
  • Cut through batters with a metal spatula or knife in S-shaped curves in one continuous motion.
  • Turn pan 1/4 turn; repeat cutting for swirled design.
  • Bake 28-33 minutes or until toothpick inserted in center comes out clean.
  • Run knife around side of pan to loosen cake.
  • Cool completely, about 1 hour.
  • Carefully spread fudge topping evenly over the cake.
  • In medium bowl, stir whipped topping, remaining 1/2 tsp extract, remaining 9 drops of green food coloring and the yellow food coloring until blended.
  • Spread whipped topping mixture evenly over fudge.
  • Garnish with candy pieces.
  • Store covered in refrigerator.

CAKE MIX GRASSHOPPER SANDWICH COOKIES RECIPE



Cake Mix Grasshopper Sandwich Cookies Recipe image

Perfectly soft and chewy cookies made with a cake mix and filled with the most delicious mint frosting! The perfect St. Patrick's Day treat!

Provided by @MakeItYours

Number Of Ingredients 8

1 (15.25 ounce) box Devils Food cake mix
2 eggs
3/4 cup vegetable shortening
1/2 cup butter (softened to room temp)
2 Tablespoons milk
2 cups powdered sugar
1 1/2 teaspoons peppermint extract
3 drops green food coloring

Steps:

  • Preheat oven to 350 degrees F.
  • Mix together cake mix, eggs and shortening until well combined. The dough will be pretty thick.
  • Roll dough into 1-inch balls, making sure they are all similar in size.
  • Place dough onto ungreased cookie sheet and bake for 8 minutes.
  • Immediately transfer cookies to a cooking rack.
  • To make the frosting, mix together butter, milk, powdered sugar, peppermint extract and as much green food coloring as desired (I used 8 drops) until smooth.
  • Spread onto cooled cookies and sandwich together.

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