Grasshopper Cake Recipe

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 …

Servings: 1
Total Time: 40 mins
Category: Dessert
Calories: 5953 per serving
1. Preheat oven to 350°F.
2. 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.
3. Bake in a 9x13-inch pan.
4. When cool, spread fudge topping over cake.

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Pour batter into prepared pan. Bake until a tester inserted into the center comes out clean, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Invert cake

Rating: 3.4/5(75)
Category: Buttercream Frosting Recipes
1. Make the cake: Preheat oven to 350 degrees. Butter an 8-by-12-inch cake pan. Line bottom with parchment, then butter parchment, and dust with cocoa powder. Tap out excess.
2. Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.
3. Pour batter into prepared pan. Bake until a tester inserted into the center comes out clean, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Invert cake onto rack, and let cool. Cake will keep, unfrosted and covered, overnight.
4. Make the frosting: Mix whites and sugar in a mixer bowl set over a pan of simmering water. Heat, whisking constantly, until sugar dissolves and mixture is warm, 2 to 3 minutes.

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Lightly spray the bottom only of a 9'' x 13'' pan with non-stick spray. In a large bowl, with an electric mixer, beat the cake mix, water, oil, and egg whites on low speed for 30 …

Rating: 4.5/5(58)
Total Time: 47 mins
Category: Dessert
Calories: 209 per serving
1. Preheat oven to 350° F for shiny metal or glass pan, or to 325° F for dark or nonstick pan. Lightly spray the bottom only of a 9'' x 13'' pan with non-stick spray.
2. In a large bowl, with an electric mixer, beat the cake mix, water, oil, and egg whites on low speed for 30 seconds. Turn mixer up to medium speed and beat for 2 minutes more, scraping the bowl occasionally. Batter will be a bit lumpy. Stir in the Creme de Menthe. Pour batter into prepared pan.
3. Bake for 27 to 32 minutes, or until toothpick inserted in center comes out clean. Be careful to not over bake, as it will end up dry. Cool completely.
4. Gently spread fudge topping evenly over the cake. In a medium bowl, stir together Cool Whip and 2 ounces Creme de Menthe. Spread mixture evenly over the fudge. If desired, garnish with chopped Andes Mints. Store covered in the refrigerator.

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Frosting: In large bowl with mixer on medium speed, beat the cream cheese until smooth, then lower the speed and slowly mix in the non-dairy whipped topping. Fold the Andes thin mints pieces into the cream. Assembly: Place one cake layer on serving plate; top with half the frosting and spread evenly. Place the second cake layer on top and

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Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil. Advertisement. Step 2. Pulse mint sandwich cookies in a food processor until finely chopped. Add butter and 1/4 teaspoon salt, and pulse until incorporated, about 5 times.

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Mint Chocolate Cake (Grasshopper Cake) is the PERFECT combo of indulgent chocolate and mint frosting, made with cocoa powder, hot coffee, and mint buttercream, ready in under 60 minutes! Yield 12 servings. Prep Time 10 minutes. Cook Time 35 …

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Poke holes all over the cake with the bottom of a wooden spoon and drizzle with all but 2 tablespoons hot fudge. Make frosting: In a …

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10 Ways to Use Strawberry Cake Mix There are many different ways to use strawberry cake mix that go beyond the instructions on the back of the box. These creative recipes transform strawberry cake mix into brownies, cupcakes, cookies, and more, each with a stunning pink hue that's signature to strawberry cake.

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On another sheet of waxed paper, combine flour, cocoa, and salt. In large bowl, with mixer on low speed, beat butter and 1 1/4 cups sugar just until blended. Increase speed to high; beat 3 minutes

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Spray bottom only of 13x9-inch pan with baking spray with flour. 2. 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 …

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Cake will keep, unfrosted and covered, overnight. Make the frosting: Mix whites and sugar in a mixer bowl set over a pan of simmering water. Heat, whisking constantly, until sugar dissolves and

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directions. Prepare cake mix according to box directions. Pour into two 8 or 9 inch greased and floured cake pans. Bake at 350 degrees F for 28-30 minutes. Cool on wire racks. Soften gelatin in cold water. Heat together in saucepan creme de menthe and creme de cocoa; add softened gelatin. Stir until gelatin is dissolved; cool.

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For the cake, in a large bowl, beat the cake mix, water, oil, and egg whites on low speed for 30 seconds, then on medium speed for 2 minutes more. Scrape the bowl occasionally. Batter will be a bit lumpy. Stir in the Creme de Menthe. Pour into prepared pan and bake for 27 to 32 minutes, or until toothpick inserted in center comes out clean.

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4. Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. 5. 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.

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Directions. In a large bowl, beat the cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into the cream cheese mixture. Fold in whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.

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GRASSHOPPER CAKE. 1 pkg. white cake mix. 1/3 c. Creme de Menthe (green) 1 reg. tub Cool Whip. 1 sm. can chocolate syrup. Mix cake per instructions, leaving out some water and adding Creme de Menthe. Bake per package and cool. On cool cake, pour chocolate syrup to cover top. Mix some Creme de Menthe (to taste) in Cool Whip and frost with Cool

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Preheat the oven to 350°F. Line two standard 12-cup muffin pans with greased cupcake papers. To make the cupcakes: Whisk together the dry ingredients; set aside. Whisk together the eggs, milk, and vanilla, and stir into the dry ingredients. Fold in the vinegar, butter, and chocolate chips.

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Frequently Asked Questions

What is grasshopper cake?

Grasshopper Cake: This creme de menthe cake has layers of moist mint cake, chocolate fudge, and minty whipped cream. A longtime family favorite recipe, it’s perfect for Christmas or St. Patrick’s Day! This creme de menthe cake has happy childhood memories written all over it.

What is in a grasshopper pie cake?

Grasshopper Pie Cake – mint chocolate cake layers baked on a mint cookie crust, filled with mint cream cheese and cookie filling and chocolate ganache, and covered with a mint buttercream. I’m so excited to share with you my new Grasshopper Pie Cake.

What is a grasshopper cocktail?

This cocktail is like a chocolate after-dinner mint in a glass. Skip dessert and go straight for a grasshopper. Combine creme de menthe, creme de cacao, cream, and ice in a cocktail shaker.

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