Grasshopper Fudge Cream Cake Recipe
Grasshopper Fudge Cake - this light and fluffy cake is a perfect cake for St. Patrick's Day. Just the right amount of mint extract in the cake, topped with a double layer made of chocolate frosting and minty whipped cream!
- 1 box white cake mix plus ingredients on back of box
- 1 1/2 tsp peppermint extract
- 3-4 drops green food coloring
- 1 can sweetened condensed milk
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup milk
- 1 cup whipping cream
- 1/3 cup powdered sugar
- 1/2 tsp peppermint extract
- 1 drop green food coloring
- Andes Mints for garnish if desired
Prepare cake according to package directions, adding 1½ tsp mint extract to the batter. Pour all but 1 cup of the batter into a well greased 9x13" pan. Add 3-4 drops food coloring to reserved batter. Drop by spoonfuls on top of white batter. Swirl with a knife. Bake as instructed on box. Cool completely.
While cake is baking, combine sweetened condensed milk, chocolate chips, and milk in a glass bowl. Melt in the microwave, stirring every 30 seconds till smooth. Let cool. When cake is cooled, spread chocolate fudge over the top.
Whip cream till soft peaks form. Add powdered sugar, ½ tsp mint extract, and food coloring. Beat till well mixed, then spread over fudge layer. Garnish with Andes Mints if desired.
Calories: 289kcalCarbohydrates: 41gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 24mgSodium: 211mgPotassium: 178mgFiber: 1gSugar: 28gVitamin A: 240IUVitamin C: 0.6mgCalcium: 132mgIron: 1.4mg