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Grasshopper Fudge Cake


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Rate this recipe 4.6/5 (25 Votes)
Grasshopper Fudge Cake 1 Picture


  • 1 box white cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 2 tsp mint extract
  • 3 egg whites
  • 12 drops green food color
  • 2 jars (16 oz each) hot fudge topping
  • 1 (8 oz) container cool whip
  • 5 drops yellow food color
  • 1 bag Andes mints (chopped)



Step 1

1) Heat oven to 350 degrees. Spray bottom of 13x9 pan with baking spray.

2) Make cake mix as directed on box, using water,oil,1 1/2 tsps of the mint extract and the egg whites. Reserve 1 cup batter. Stir 3 drops of green food color into reserved batter, set aside. Pour remaining batter into pan.

3) Drop green batter by generous tbps randomly in 12-14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S shaped curves in one continious motion. Turn pan 1/4 turn; repeat cutting for swirled design.

4) Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

5) Carefully spread fudge topping evenly over cake. In medium bowl, stir cool whip, 1/2 tsp mint extract, 9 drops green food color and yellow food color until blended. Spread whipped topping mixture evenly over fudge. Spread Andes mints over whipped topping.

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