Grasshopper Fudge Cake

By Addie

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

Ingredients

• box Betty Crocker SuperMoist white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 2 teaspoons 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)

Details

Adapted from keyingredient.com

Preparation

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. Store covered in refrigerator.
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REVIEWS:

This cake is amazing my fiance loved it and it was so much fun to make.

This cake was a hit for my little boy's 2nd birthday! He loved the Andes mints on top. I was out of mint extract so I had to improvise. I mixed 3/4 of a bag of pistachio jello into 1 cup of batter and swirled it in. It was absolutely delicious!!! Thank you for this awesome recipe.

I made this and it was a huge success!! I couldn't believe all of the wonderful comments I received. Thanks for another fantastic recipe!!!!

I have made this cake once before a year ago when I saw it on a calendar. I am making it later today for Easter tomorrow. I have read the reviews and there are some great ideas. When I made it before, I only used 1 jar of Fudge. This time I will at least use 1 1/2. As for the mint flavor of it, it is PERFECT! I love it for sure, and I'll recommend this recipe to anyone.

I made this cake last weekend for St. Patrick's Day. I cut back on the mint flavor to 1 teaspoon in the cake mix and only used 1 1/2 jars of fudge topping. It was a hit. Everyone loved it!

I made this cake this past week for a ladies' gathering. I received many compliments. The mint flavor was not overpowering and it was easy to make. I used the 2 jars of fudge topping but felt as though it was a bit much. I agree with the previous post about cutting back on the quantity.

I made this cake at a birthday party at a campground which we celebrated everyone's birthday. This cake was a hit. The only thing I changed was the hot fudge. I only used 11/2 jars. Everyone is asking for the recipe.

I didn't care for it at all. Said it was a grasshopper cake - thought it was going to taste like one. Didn't at all. Will not make again.Took it to work and coworkers didn't care for it either.

Such a yummy cake. I live alone, so I bought a mix that makes an 8 inch square. Also, I found some dark chocolate/mint ice cream topping that I purchased in my cabinet. Same premise as the fudge, heat in the microwave and poured over cooled cake. I chilled it in the fridge a bit to let the chocolate reset, then topped with the whipped topping. I left out the yellow dye, the green was pretty enough. Also, I garnished the cake with dark chocolate/green mint baking chips that I also had on hand. Such a delicious treat I will make again.

This is an incredible recipe! If you like mint chocolate chip ice cream, this dessert is for you! I will say, though, that you have to have the right crowd for it because it is very minty! The first time I made it, I used two jars of hot fudge topping as the recipe calls for, and found that it was too much fudge, and I'm one of those people who can eat hot fudge right out of the jar! The second time I made it I only used one jar, and it was much better. My daughter and I love this dessert! I also substituted the oil with water when I made the cake, and it was just as moist as a cake made with oil. This recipe is a definite keeper. I can't wait to make it for a summer picnic! Yummy!!!!

My mom made this for my birthday and it was so yummy. The mint was so refreshing! My mom used 1 1/2 tablespoons of the mint, so it wouldnt taste like toothpaste, from reading past reviews. We couldnt find Andes so we put York peppermint patties on it. I loved it and will be making it again!!!!!!

My son loves chocolate and mint so I decided to try this recipe a couple years ago for his birthday cake. We all absolutely loved it and he has requested it for his birthday cake every year since. I follow the recipe exactly, and even though the mint is in the cake and in the whipped cream, it's not overpowering, it's just a subtle hint of it, and it pairs perfectly with the rich fudge. I highly recommend this cake!

Didn't love it, way way way to sweet. Also agree with the other posters cake was very dry. On a good note - looks just a pretty in person as it does in pictures.