It’s a military life for me…
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. 😉
Kickin’ it old school
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.
Grasshopper Cake
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 oz.) whipped topping, thawed
Andes Creme de Menthe chocolate candies, chopped into pieces
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 oz.) whipped topping, thawed
Andes Creme de Menthe chocolate candies, chopped into pieces
Cook’s Notes: 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 9×13 baking dish with nonstick cooking spray. Make cake mix per the directions on the back of the box. Stir in 2 tsp. of the mint extract. 
Then stir in green food coloring. I wanted it really green so I added about 50 drops of 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.
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.
Spread whipped topping onto cake. Then sprinkle with chopped creme de menthe candies.
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.
Enjoy!
Grasshopper Cake
Grasshopper Cake is a green, minty cake with chocolate fudge and whipped cream topping sprinkled with Andes Creme de Menthe pieces. So good (and easy!)
Print Pin RatePrep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 192kcal
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 (16 oz) jar hot fudge topping
- 1 (8 oz) container whipped topping (COOL WHIP), thawed
- handful Creme de Menthe chocolate candies, chopped into pieces
Instructions
- Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray.
- Make cake mix per the directions on the back of the box.
- Add in 2 tsp. of mint extract and food color (about 50 drops).
- 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.
- 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. Spread whipped topping onto cooled cake.
- Sprinkle with chopped creme de menthe chocolate candies.
Video
Notes
This cake will need to be stored in the refrigerator until ready to serve. 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.
Nutrition
Calories: 192kcal | Carbohydrates: 36g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 315mg | Potassium: 41mg | Sugar: 19g | Vitamin A: 1.2% | Calcium: 10.3% | Iron: 5.7%
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No-Bake Mint Chocolate Cheesecake Bars
Teresa Howard says
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 says
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 says
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.
Lisa Descant says
I made this cake for work today and I was so good!! I am now printing the recipe to share. We all loved it. Thanks!
Anonymous says
I have made this cake for years. When I made it for St Patricks day we decided the name of the cake should be shamrock cake, so it is! To soften the fudge topping, I just put the opened can on top of the oven while the cake is baking. It warms enough to spread easily. I've always used creame de menthe syrup instead of the flavoring and food color. It works ,too
Melanie W says
I’m a little late to the game on this one but I am making this cake for my sister’s birthday this weekend. If I made the cake the night before should I wait to add the andes chopped mints until right before serving? I’ve put things on a cool whip frosting before and they just sorta soaked up the moisture and got yucky. Just wondering if anyone had tried that or not. Not a big deal if I just add them before serving.
Taylar Gutierrez says
This is my all time new favorite cake!! I opted for no candies in top and it’s delicious!!!