Grasshopper Cake
User Reviews
4.5
Grasshopper Cake
Description
Grasshopper Cake starts with a white cake mix enhanced by adding flour, water, oil, egg whites, and creme de menthe syrup or liqueur for a mint flavor. The cake batter is baked until just clean on a toothpick and cooled completely. The topping consists of a thick layer of hot fudge, which adds a rich chocolate layer. Over this, a mixture of whipped topping and creme de menthe syrup creates a light, minty cream layer that contrasts the dense fudge.
The flavor profile balances creamy, chocolatey, and minty elements with a moist texture from the syrup infusion in the cake. The optional chopped Andes mints garnish adds texture and a recognizable mint and chocolate flavor boost.
This cake suits occasions where a mint-chocolate dessert is desired and can be served chilled. The recipe notes mention that cake mix formulations and sizes have changed over time, adjusting flour amounts to maintain texture. Using creme de menthe syrup is preferred for all-ages servings, while the liqueur is reserved for adults only. Hot fudge topping consistency impacts the final thickness of the fudge layer, recommending a thick variety for best results.
Ingredients
Cake
- 1 box white cake mix see Notes below, Duncan Hines Classic, 15.25 ounces
- ¼ cup all-purpose flour
- 1¼ cups water
- ⅓ cup vegetable oil
- 3 large egg from 3 large eggs, white
- ½ cup creme de menthe syrup see Notes below, or liqueur
Toppings
- 2 cups hot fudge topping see Notes below, thick
- 8 ounces whipped topping see Notes below, Cool Whip Extra Creamy
- ¼ cup creme de menthe syrup or liqueur
- Andes mints optional garnish, chopped
Instructions
Cake
- Preheat oven to 350°F. With non-stick spray, lightly spray the bottom only of a light-colored metal 9'' x 13'' pan.
- In a large bowl, with an electric mixer, beat the cake mix, flour, water, oil, and egg whites on low speed for 30 seconds. Scrape bowl well, then turn mixer up to medium speed and beat for 2 minutes more. It's ok if the batter is a bit lumpy. Stir in the creme de menthe syrup. Pour batter into prepared pan and spread into an even layer.
- Bake for 28-30 minutes, or until toothpick inserted in center comes out just clean. Top of cake should be slightly mounded, with a very small amount of browning. Set cake on a rack to cool completely.
Toppings
- Once cake has cooled, gently spread fudge topping very evenly over the cake. If your hot fudge has been in the fridge, be sure to let it come to room temperature first, so it spreads easier.
- In a medium bowl, gently fold together Cool Whip and creme de menthe syrup. Spread mixture evenly over the fudge layer.
- Cover the pan with a tight-fitting lid and let the cake chill in the refrigerator for at least a couple hours before serving for the best flavor and texture. If desired, garnish individual pieces of cake with chopped Andes Mints.
Notes
- Add flour to compensate for size changes in modern white cake mixes to maintain cake texture and size.
- Use creme de menthe syrup for non-alcoholic option; reserve liqueur for adult servings only.
- Choose a thick hot fudge topping to create a substantial fudge layer on the cake; thinner fudge yields a thinner layer.
- Use "Extra Creamy" Cool Whip for topping stability when mixed with creme de menthe syrup.
- Chill cake to set layers before serving for best texture and flavor combination.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 209kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 31mg | 10% |
| Sodium | 51mg | 2% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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