Servings
Font
Back
Grasshopper Cake
4.5 from 339 votes

Grasshopper Cake

Grasshopper Cake is a layered dessert featuring a white cake infused with creme de menthe syrup or liqueur. It is topped with a thick layer of hot fudge followed by a creamy whipped topping blended with more creme de menthe. This combination results in a moist and mint-flavored cake with contrasting textures from the fudge and whipped topping, often garnished with chopped Andes mints for added mint-chocolate notes.

Prep Time
20 mins
Cook Time
27 mins
Total Time
47 mins
Servings: 20 servings
Calories: 209 kcal
Course: Dessert
Cuisine: American

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
    Cup of Yum
  1. Preheat oven to 350°F. With non-stick spray, lightly spray the bottom only of a light-colored metal 9'' x 13'' pan.
  2. 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.
  3. 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
  1. 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.
  2. In a medium bowl, gently fold together Cool Whip and creme de menthe syrup. Spread mixture evenly over the fudge layer.
  3. 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

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%)

Nutrition Facts

Serving: 20 servings

Amount Per Serving

Calories 209

% 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.