Description
This Grasshopper Cake features layers of moist mint-flavored white cake, rich chocolate fudge topping, and a refreshing creme de menthe-infused whipped cream. It’s an easy-to-make, crowd-pleasing dessert with a perfect balance of mint and chocolate flavors, ideal for mint lovers and festive occasions.
Ingredients
Cake
- 1 box (15.25 ounces) Duncan Hines Classic White Cake Mix
- ¼ cup all-purpose flour
- 1¼ cups water
- ⅓ cup vegetable oil
- 3 large egg whites (from 3 large eggs)
- ½ cup creme de menthe syrup or liqueur
Toppings
- 2 cups thick hot fudge topping
- 8 ounces Cool Whip “Extra Creamy” whipped topping
- ¼ cup creme de menthe syrup or liqueur
- Chopped Andes Mints, optional garnish
Instructions
- Prepare the pan: Preheat the oven to 350°F. Lightly spray the bottom only of a light-colored metal 9″ x 13″ baking pan with non-stick spray.
- Make the cake batter: In a large bowl, using an electric mixer, beat together the cake mix, all-purpose flour, water, vegetable oil, and egg whites on low speed for 30 seconds. Scrape the bowl well, then increase the speed to medium and continue beating for 2 more minutes until combined. It is normal for the batter to be slightly lumpy. Stir in the creme de menthe syrup thoroughly.
- Bake the cake: Pour the batter evenly into the prepared pan, spreading it uniformly. Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean. The top should be slightly domed with minimal browning. Remove from oven and let cool completely on a wire rack.
- Apply fudge topping: Once the cake has cooled, gently spread the room-temperature hot fudge topping evenly over the surface of the cake to create a smooth chocolate layer.
- Prepare and spread whipped topping: In a medium bowl, gently fold together the Cool Whip and creme de menthe syrup until blended. Spread this mixture evenly over the fudge layer to form a creamy mint topping.
- Chill and garnish: Cover the cake with a tight-fitting lid and refrigerate for at least two hours to allow flavors to meld and the topping to set. Before serving, optionally garnish individual slices with chopped Andes Mints for added texture and chocolate-mint flavor.
Notes
- For the best results, use a light-colored metal pan to ensure even baking and prevent excessive browning on the cake bottom.
- If you prefer, creme de menthe liqueur can be substituted with creme de menthe syrup for a non-alcoholic option.
- Let the hot fudge topping come to room temperature before spreading to achieve a smooth layer without tearing the cake.
- You can use store-bought Cool Whip or a similar whipped topping product; the “Extra Creamy” variety adds a richer texture.
- Chopped Andes Mints add a festive look and crunchy texture but are optional.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
