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?
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.
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.
Printable Recipe Here