Best St Patricks Day Grasshopper Fudge Cake Recipes

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

Ingredients

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

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

Ingredients

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.