Monday, March 12, 2012

Grasshopper Cake

This particular cake takes me back to my childhood.  For those of you who follow my blog, you know that I was a military brat.  My Dad is a retired sailor.  I grew up in base housing and most of our neighbors were from nearly every region of the country as well as from other countries.  And no one knows how to throw a good potluck or BBQ like military families.  Because there is such a regional diversity, you have access to so many kinds of foods and goodies.  And we all know that I am a healthy eater and I've been that way since birth.  This particular cake first made it's way into my mouth some time during the early 80's.  Cake mixes had been around for a while and by the time the 70's & 80's rolled around, folks were doing all kinds of amazing things with them.  And when an 8 year old sees a cake that is green, well, that is all the motivation my little legs needed to march on over there and get a slice.  I have no idea who made that cake at that particular potluck.   At 8 years old, you don't really care.  It was green. And it smelled like my favorite ice cream, Mint Chocolate Chip.  And the lady called it Grasshopper Cake.   Ewwww.  I had to try it. Let's just say, it made an impression on me.  And 30 years later, here we are.  Me, Duncan Hines, and green food coloring.  It's a beautiful thing.   Let's take a trip back in time, shall we?
Ingredients:
1 box white cake mix
(ingredients called for on cake mix box; egg whites, oil and water)
2 1/2 teaspoons mint extract, divided use
green food color
1 jar (16 oz.) hot fudge topping
1 container (8 0z.) whipped topping, thawed
Creme de Menthe chocolate candies chopped into pieces

You want to look for Mint Extract, not Peppermint Extract.
Mint extract is a combination of peppermint and spearmint oils.
 Directions:
Preheat oven to 350F degrees.
Spray 9x13 baking dish with nonstick cooking spray.
Make cake mix per the directions on the back of the box.
Add in 2 tsp. of the mint extract and the green food color. I'm using liquid food coloring here.

I wanted it really green so I added about 50 drops of color.
If you have the food coloring paste, just add until you reach desired color.

Pour batter into baking dish and cook for time listed on back of cake mix box. 
 
Once it is finished baking, allow the cake to cool completely.
 Spread hot fudge sauce on cooled cake.
(See Cook's Notes below)

 For the next layer, add in 1/2 teaspoon of mint extract and green food coloring 
(about 6-10 drops) to the whipped topping.

 Stir it up.
 If you'd like, you can add in more green food coloring until you've reached the desired color.

Spread whipped topping onto cake.


 Then sprinkle with chopped creme de menthe candies.


I found these creme de menthe baking chips in the baking aisle near the chocolate chips so I just used these as my topping.

 But if you can't find those, just pick up a bag of the Andes Creme de Menthe thins in the candy section of your grocery store and give them a rough chop.

This cake will need to be stored in the refrigerator until ready to serve.
Cook’s Note: If the hot fudge sauce is hard to spread at room temperature, try putting it in the microwave (with the lid removed) for about 15-20 seconds. Stir it with a spoon until you get it to a spreadable consistency. You don’t want it to be hot and liquid-y. It should still be a thick but spreadable consistency. Make sure your fudge layer is completely cool before adding whipped topping.

31 comments :

BeetleBuggy said...

This is an interesting cake and I can just imagine how tempting this looks to a kid! :D

Anonymous said...

You have turned my two favorite ice cream into cakes..... first chubby hubby and now mint chocolate chip.... YUMMY...can't wait to try this one...you are the BEST, just incase you haven't been told that this morning!

RavieNomNoms said...

Oh my goodness that looks amazing!! So yummy! Love the green color!!

Jen @ Juanita's Cocina said...

This is SO right up my alley! I love grasshopper pie, but this is so different, that I HAVE to try it, right?

Thanks for sharing!

Anonymous said...

The recipe calls for 2 1/2 tsp. of mint extract. Did I miss something as I see only 1/2tsp that is added to the whippied topping? Where is the rest of it added? Definitely going to make this. Thanks

S.V. said...

This cake looks festive and fun! I love Andes mints I haven't had them in ages. My son would love this cake.

Happy When Not Hungry said...

I love Andes mint chips! This cake looks awesome. Nice job!

The Better Baker said...

You are the Master of cake recipes...I think I'll start calling you the CAKE BOSS! =) Lovely recipe - I just used my mint chips to make cookies. This is perfect for St. Patty's day!

NancyB said...

Thanks, Brandie...you are the BEST! Love all your recipes, and the way you try to make things easier as well as taste and look good! Will make this for the office for St. Patrick's Day!

NancyB said...

Thanks, Brandie! You are the BEST! Love all your recipes, and the way you try to make things easier as well as looking and tasting good. Thanks for all you do!

Marita said...

I love this recipe! it's no fuss and looks sinfully delish! I'm going to make this cake. Thanks, have a blessed day!

Marita said...

I love this recipe, it's no fuss and looks sinfully delish! I'm defitnely making this. Have a blessed day.

carolinaheartstrings said...

The perfect treat for March. It looks delicious to me. Come visit us. We have some wonderful Irish treats this week.

Annie Oakley's Kitchen said...

This is the first time I've ever seen a grasshopper cake. Beings that I love the mint/chocolate combination this ones right up my alley!

Anonymous said...

I love chocolate and mint together so thanks for the awesome recipe!!

Becky said...

Gorgeous Yummy cake! I've had Grasshopper pie, but I never had Grasshopper cake, till mow. Perfect for St. Patty's day!

4littlefergusons said...

Hmm, guess who just clicked on another one of yours at Weekend Potluck! ;)
Printing!

4littlefergusons said...

Hmm, guess who just clicked on another one of yours at Weekend Potluck! ;)
Printing!

Jacelyn said...

So, I may or may not have invited people over for dinner JUST so I could make this cake. Haha. :-)

Thank you for sharing. My two year old daughter loves to help me with things like this and we frequently come to your blog to check out what we can do with the boxed cake mix because it's so easy yet looks like we slaved hours over it!

Anonymous said...

Gonna make this cake! Kind of on the expensive side now that I bought all the ingredients but I bet it will be well worth it!

Brooke said...

My grandmother and mother have made this cake for me for my birthday for years. It's one of my favorites. The only difference is that they use Creme DeMenthe liquor instead of the extract and food coloring. It is amazing!

MJ said...

Absolutely can't wait to try this on my family for St. Patrick's Day! All your recipes look wonderful. Thanks for sharing.

Janna said...

This looks awesome, and I know my granddaughters will love the color! Not to mention that mint chocolate chip is a favorite ice cream flavor around here. I'm going to make this soon, but a little closer to St. Patrick's Day. Not fond of corned beef and cabbage, but I can sure get into cake!!

MommyonDemand said...

Thanks for sharing! I love those mints, I keep them in the freezer(dont tell the husband)
New follower!

liz said...

about to go to wally world to get these ingredients for this weekend!i'm sure it will be awesome,just like every other recipe:)i would just like to say thank you,brandie for your website.you are such a sweetheart and your meals have been such a hit with my family.i've been on a country cook rampage this week and they have just gobbled every thing up!the poke cakes have been a revelation and you've really encouraged me to use store brands.they're totally just as good!so thank ya,girlfriend and big hugs:)

Anonymous said...

Made this for Easter dessert and already tried a piece - it's very yummy!

Anonymous said...

I made this cake for Easter and I thought it was delicious! My kids loved it, it was not very sweet I thought. It baked up nicely, except I think next time I will use two boxes of cake mix. Thank you for sharing this awesome dessert with us! Love, Love, Loved it!

Mom of Triplet boys!

Anonymous said...

2 tsp. go into the cake and 1/2 tsp. into whipped topping ;-)

Teresa Howard said...

I'm just now seeing this recipe. I love, love, love mint! Thank you for posting this recipe. Can't wait to try it! Did I mention I love mint?! LOL!

Teresa Howard said...

Oh how I love mint, and I love you for posting this recipe! I can't wait to try it! Green is my favorite color! Oh, and did I mention I love mint?! LOL!

Lynn said...

This is my favorite go to cake for the winter months...everyone loves it. I don't make the entire cake batter green though, as it is a turn off for some people when seeing an all green cake. I take a small amount maybe a cup of batter and place in a small bowl and add a drop of green food gel for more of a pastel green and then place dollops of it on the top of batter in the pan and then swirl with a knife before baking, so pretty this way and not so green. I also add about 1/2 cup of sour cream to batter...white cake has a tendency to be dry at times if over baked slightly, and my oven has a tendency to want to do that on me. You have to try this cake you won't be sorry.