Why You’ll Love This Recipe
This Grasshopper Cake combines the perfect blend of mint and chocolate, a favorite pairing for many. It’s incredibly easy to make, thanks to shortcuts like using a cake mix and store-bought hot fudge, but it tastes homemade. The cake layers are complemented by a smooth fudge topping and a light, minty whipped cream, making each bite a satisfying treat. Perfect for birthdays, potlucks, or holiday gatherings, this cake is sure to impress everyone.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- White cake mix (Duncan Hines recommended)
- All-purpose flour
- Water
- Vegetable oil
- Egg whites
- Creme de menthe (or syrup for a non-alcoholic version)
- Hot fudge
- Cool Whip (extra creamy variety)
- Andes Mints (optional garnish)
Directions
- Preheat the oven to 350°F and grease a 9x13-inch pan.
- In a large bowl, combine the cake mix, flour, water, oil, and egg whites. Beat for 2 minutes, then stir in the creme de menthe.
- Pour the batter into the pan and bake for 28-30 minutes, or until a toothpick comes out clean. Let the cake cool completely.
- Once cooled, spread the hot fudge over the cake.
- Fold the creme de menthe into the Cool Whip and spread this minty topping over the fudge layer.
- Refrigerate for a few hours before serving. Garnish with Andes mints if desired.
Servings and Timing
- Servings: 12-16
- Prep Time: 20 minutes
- Bake Time: 28-30 minutes
- Total Time: 3 hours (including chilling)
Variations
- Non-Alcoholic Version: Use creme de menthe syrup instead of the liqueur for a family-friendly treat.
- Other Garnishes: Try using chocolate shavings or mini chocolate chips as an alternative to Andes mints.
Storage/Reheating
- Storage: Keep the cake refrigerated in an airtight container for up to 3 days.
- Freezing: The cake can be frozen, but it’s best to store the layers separately and assemble after thawing.
- Reheating: This cake is best served chilled, but you can slightly warm the fudge topping in the microwave for a few seconds if desired.
FAQs
Can I use a different brand of cake mix?
Yes, any white cake mix will work, but Duncan Hines tends to produce the best results in this recipe.
How can I make the cake more minty?
You can add more creme de menthe to the cake mix or whipped topping to enhance the mint flavor.
Can I make this cake ahead of time?
Yes, this cake is even better after it has been chilled for a few hours or overnight.
How long will the cake last?
The cake can be stored in the fridge for up to 3 days.
Can I use homemade whipped cream instead of Cool Whip?
While Cool Whip is recommended for its stability, homemade whipped cream can be used, but it may deflate faster.
Can I make this cake without alcohol?
Yes, use creme de menthe syrup instead of the liqueur for a non-alcoholic version.
Can I use a different chocolate topping?
You can substitute the hot fudge with chocolate ganache or chocolate syrup if you prefer.
Can I use a round cake pan?
Yes, but you may need to adjust the baking time and monitor closely.
Is this cake good for special occasions?
Absolutely! Its festive mint-chocolate flavor makes it ideal for holidays, birthdays, or potlucks.
Can I freeze this cake?
You can freeze the layers separately, but it's best to assemble the cake fresh after thawing.
Conclusion
The Grasshopper Cake is a delightful and easy-to-make dessert that combines mint and chocolate in a show-stopping way. With its simple ingredients and layers of indulgent flavors, it’s perfect for any occasion. Whether you're celebrating a holiday or just craving a delicious treat, this cake will definitely make an impression!
Grasshopper Cake
- Total Time: 3 hours (including chilling)
- Yield: 10-12 Servings
- Diet: Vegetarian
Description
Indulge in the irresistible Grasshopper Cake, a decadent dessert featuring layers of minty cake, rich chocolate fudge, and a creamy creme de menthe-infused topping. Perfect for holidays like Christmas or St. Patrick's Day, this cake brings together the classic combination of chocolate and mint for a crowd-pleasing treat that's sure to impress!
Ingredients
- White cake mix (Duncan Hines recommended)
- All-purpose flour
- Water
- Vegetable oil
- Egg whites
- Creme de menthe (or syrup for a non-alcoholic version)
- Hot fudge
- Cool Whip (extra creamy variety)
- Andes Mints (optional garnish)
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch pan.
- In a large bowl, combine the cake mix, flour, water, oil, and egg whites. Beat for 2 minutes, then stir in the creme de menthe.
- Pour the batter into the pan and bake for 28-30 minutes, or until a toothpick comes out clean. Let the cake cool completely.
- Once cooled, spread the hot fudge over the cake.
- Fold the creme de menthe into the Cool Whip and spread this minty topping over the fudge layer.
- Refrigerate for a few hours before serving. Garnish with Andes mints if desired.
Notes
- For a family-friendly version, use creme de menthe syrup instead of the alcoholic liqueur.
- If you prefer, garnish with chocolate shavings or mini chocolate chips instead of Andes mints.
- This cake is even better after chilling for a few hours or overnight.
- Prep Time: 20minutes
- Cook Time: 30minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
