Grasshopper Fudge Cream Cake Recipes

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CREME DE MENTHE CAKE



Creme de Menthe Cake image

A super simple, yet impressive cake that starts with a box mix and ends a triple layered delight!

Provided by Liz Berg

Categories     Cakes

Time 58m

Number Of Ingredients 12

1 box white cake mix (I used Duncan Hines brand)
Oil (amount listed on box)
Water (amount listed on box, then remove 3 tablespoons)
3 tablespoons creme de menthe (green mint liqueur)
2 whole eggs (instead of eggs listed on box)
2-3 drops of green food coloring, optional
1 jar of fudge topping
2 cups heavy cream
1 tablespoon vanilla
2/3 cup powdered sugar, sifted
8 ounces cream cheese, at room temperature
3 tablespoons creme de menthe

Steps:

  • Preheat oven to 350º. Grease a 9 x 13 pan and set aside.
  • Mix cake mix according to package instructions using 2 eggs and removing 3 tablespoons of water from the water called for on box. Add creme de menthe along with the water. If you'd like a greener cake, add a few drops of green food coloring.
  • When mixture is smooth, scrape it into the prepared pan and smooth the top. Bake according to the box instructions.
  • When cake is done a toothpick inserted in the center will come out clean. Cool cake completely.
  • When cake is cool, carefully spread fudge sauce over top.
  • Whip cream to soft peaks. In another large bowl, whip the powdered sugar, cream cheese and creme de menthe until lightened and smooth. Stir in whipped cream and whip to firm peaks. Spread over fudge.
  • Chill for 4 hours before serving.

Nutrition Facts : Calories 189 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 slice, Sodium 69 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 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

GRASSHOPPER CAKE



Grasshopper Cake image

Provided by Food Network Kitchen

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 23

1 1/2 cups whole milk
1/2 cup granulated sugar
3 tablespoons cornstarch
3/4 teaspoon peppermint extract
1 large egg, plus 1 egg yolk
3 ounces white chocolate, finely chopped
1 to 2 drops green food coloring
3 tablespoons mini chocolate chips, plus more for topping
1 1/2 cups cold heavy cream
1 tablespoon confectioners' sugar
1/8 teaspoon peppermint extract
Basic Chocolate Cake, recipe follows, baked and cooled
Cooking spray
1 cup unsweetened cocoa powder (natural or Dutch process)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract

Steps:

  • Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the granulated sugar, cornstarch, peppermint extract, egg and egg yolk in a medium heatproof bowl until smooth. Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes. Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the white chocolate and green food coloring until the chocolate melts. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour. Stir in the chocolate chips.
  • Make the topping: Beat the heavy cream, confectioners' sugar and peppermint extract in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes.
  • Assemble the cake: Put 1 cake layer on a platter; spread the filling on top, stopping 1/2 inch from the edge. Top with the second cake layer and press down gently. Top with the whipped cream and chocolate chips.
  • Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
  • Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
  • Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

GRASSHOPPER CAKE



Grasshopper Cake image

My family and I love minty stuff, so this will go over real well. This recipe is from "Cooking With Style" from the Channahon PTO, submitted by Terry R.

Provided by IAteMyGluestick

Categories     Dessert

Time 40m

Yield 1 Cake

Number Of Ingredients 9

1 (18 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 cup water
1/3 cup creme de menthe
1/4 cup Creme de Cacao
1 (12 ounce) jar fudge sauce
12 ounces Cool Whip
1/4 cup creme de menthe, additional

Steps:

  • Preheat oven to 350°F.
  • Prepare cake mix according to the directions, except use only 1 cup water and add 1/3 cup creme de menthe and 1/4 cup creme de cacao.
  • Bake in a 9x13-inch pan.
  • When cool, spread fudge topping over cake.
  • Mix 1/4 cup creme de menthe with Cool Whip and spread over cake.
  • Keep refrigerated.

Nutrition Facts : Calories 5952.5, Fat 245.9, SaturatedFat 105.6, Cholesterol 6.8, Sodium 4859.6, Carbohydrate 781.9, Fiber 14.2, Sugar 560.6, Protein 53.9

GRASSHOPPER CAKE



Grasshopper Cake image

Bake this delicious grasshopper cake using Gold Medal® all-purpose flour that's a perfect dessert for any gathering.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 15

Number Of Ingredients 13

2 1/4 cups Gold Medal™ all-purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 cup milk
1/4 cup white crème de menthe*
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
5 egg whites
1 jar (12 oz) fudge topping
3 tablespoons white crème de menthe or crème de menthe-flavored syrup*
4 drops green food color
1 container (8 oz) frozen whipped topping, thawed (3 cups)

Steps:

  • Heat oven to 350°F. Grease and flour 13x9-inch pan. Beat flour, sugar, shortening, milk, 1/4 cup crème de menthe, the baking powder, salt and vanilla in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool completely.
  • Spread fudge topping over cake. Carefully fold 3 tablespoons crème de menthe and the food color into whipped topping; spread over cake. Store covered in refrigerator.

Nutrition Facts : Calories 385, Carbohydrate 57 g, Cholesterol 5 mg, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg

GRASSHOPPER FUDGE CAKE



Grasshopper Fudge Cake image

Number Of Ingredients 9

3 tablespoons white cream de menthe or creme de menthe extract syrup
1 package Betty Crocker SuperMoist white cake mix
1/3 cup vegetable oil
3 egg whites
3 green food coloring
1 can (16 to 17 ounces) hot fudge ice cream topping
1 (8-ounce) container frozen (thawed) whipped cream topping
1/4 cup white creme de menthe or creme de menthe extract flavored syrup
4 drops green food coloring

Steps:

  • 1 Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. 2 Add enough water to 3 tablespoons crème de menthe to measure 1 1/4 cups. Make cake mix as directed on package, using crème de menthe mixture, oil and egg whites. Reserve 1 cup batter. Stir 3 drops food color into reserved batter set aside. Pour remaining batter into pan. 3 Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn, and repeat cutting for swirled design. 4 Bake 28 to 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. 5 Carefully spread fudge topping evenly over cake. Stir whipped topping, 1/4 cup crème de menthe and 4 drops food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with Chocolate Curls. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Bake 33 to 38 minutes.

Nutrition Facts : Nutritional Facts Serves

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.

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