Best St Patricks Day Grasshopper Fudge Cake Recipes

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GRASSHOPPER FUDGE CREAM CAKE



Grasshopper Fudge Cream Cake image

Marbled white peppermint cake with a ribbon of fudge and a creamy mint topping.

Provided by Kara

Categories     Dessert: Cakes and Cupcakes

Time 45m

Number Of Ingredients 11

1 box white cake mix plus ingredients to make cake
1 1/2 tsp peppermint extract
3-4 drops green food coloring
1 can sweetened condensed milk
1 1/2 cups semi-sweet chocolate chips
1/4 cup milk
1 cup whipping cream
1/3 cup powdered sugar
1/2 tsp peppermint extract
1 drop green food coloring
Andes Mints for garnish if desired

Steps:

  • Prepare cake batter according to package directions, adding 1 1/2 tsp mint extract to the batter. Pour all but 1 cup of the batter into a well greased 9x13" pan.
  • Add 3-4 drops food coloring to reserved batter. Drop by spoonfuls on top of white batter. Swirl with a knife. Bake as instructed on box. Cool completely.
  • While cake is cooling, combine sweetened condensed milk, chocolate chips, and milk in a glass bowl. Melt in the microwave, stirring every 30 seconds till smooth. Let cool. When cake is cooled, spread chocolate fudge over the top.
  • Whip cream till soft peaks form. Add powdered sugar, 1/2 tsp mint extract, and food coloring. Beat till well mixed, then spread over fudge layer. Garnish with Andes Mints if desired.

Nutrition Facts : Calories 147 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 30 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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

CREME DE MENTHE CAKE I



Creme de Menthe Cake I image

This quick recipe uses regular cake mix, any brand, and any type of whipped topping. It is a great dessert for after dinner, or anytime and especially a treat for St. Patrick's Day (easy way to get something "green"). You can use creme de menthe flavoring if you don't have the actual liqueur.

Provided by Bonnie

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 14

Number Of Ingredients 5

1 (18.25 ounce) package white cake mix
3 tablespoons creme de menthe liqueur
1 (16 ounce) can chocolate syrup
1 (8 ounce) container frozen whipped topping, thawed
2 tablespoons creme de menthe liqueur

Steps:

  • Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.
  • Pour into 13x9 inch pan and bake according to package directions.
  • Remove from oven and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate (or freeze, if desired). After cooling, mix whipped topping with 2 tablespoons of creme de menthe and spread on cake. Keep refrigerated. Freezes great!!

Nutrition Facts : Calories 317.9 calories, Carbohydrate 55.5 g, Fat 8.4 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.3 g, Sodium 269.7 mg, Sugar 39.5 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

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.

PERFECT ST. PATRICK'S DAY CAKE



Perfect St. Patrick's Day Cake image

With Guinness® and Irish Cream, so rich and decadent, a delicious Irish treat for St. Patty's Day or any time of year!

Provided by jowolf2

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h45m

Yield 16

Number Of Ingredients 15

1 cup Irish stout beer (such as Guinness®)
1 cup butter, cut into pieces
¾ cup unsweetened cocoa powder
2 eggs
⅔ cup sour cream
2 cups all-purpose flour
2 cups white sugar
1 ½ teaspoons baking soda
¾ teaspoon salt
3 cups confectioners' sugar, or as needed
½ cup butter at room temperature
3 tablespoons Irish cream liqueur (such as Baileys®), or as needed
8 ounces bittersweet chocolate, coarsely chopped
⅔ cup heavy cream
2 tablespoons butter at room temperature

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 9-inch cake pans with parchment paper, and spray with cooking spray.
  • Pour the beer into a saucepan, add the butter, and bring to a simmer over medium-low heat. Remove the pan from the heat, and whisk in the cocoa powder until the mixture is smooth. Allow the mixture to cool. In a bowl, beat the eggs and sour cream together until smooth with an electric mixer, and stir in the stout mixture to make a smooth, thick liquid.
  • In a large bowl, mix together the flour, sugar, baking soda, and salt. Pour the stout mixture into the flour mixture, and gently combine with a spatula. Pour the batter into the prepared pans.
  • Bake in the preheated oven until the cakes are set and a toothpick inserted into the center of a cake comes out clean, about 30 minutes. Remove and let cool in pans for 5 minutes before inverting the cakes onto wire racks to finish cooling.
  • Mix together the confectioners' sugar, butter, and Irish cream liqueur until the mixture forms a smooth and spreadable frosting (add more sugar or liqueur as needed to create the desired consistency). Spread half the frosting on top of each cake.
  • Place the chopped chocolate into a heatproof bowl. Bring cream to almost boiling in a small saucepan, and pour over the chocolate. Stir in the butter, and stir the mixture until the chocolate melts and the mixture is very smooth. Allow to cool until the mixture is pourable but not thin or overly runny, 10 to 15 minutes. Stack a cake gently on top of the other, frosting sides uppermost, and carefully drizzle the chocolate mixture over the cake, allowing decorative drips to run down the sides.

Nutrition Facts : Calories 579.1 calories, Carbohydrate 73.2 g, Cholesterol 91.2 mg, Fat 30.5 g, Fiber 2.8 g, Protein 4.9 g, SaturatedFat 18.8 g, Sodium 380 mg, Sugar 55.8 g

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