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!
Servings: 20 slices
Ingredients
Cake
- 1 box white cake mix plus ingredients on back of box
- 1 1/2 tsp peppermint extract
- 3-4 drops green food coloring
Fudge Layer
- 1 can sweetened condensed milk
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup milk
Cream Layer
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 tsp peppermint extract
- 1 drop green food coloring
- Andes Mints for garnish if desired
Instructions
- 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.
Nutrition
Calories: 289kcal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 211mg | Potassium: 178mg | Fiber: 1g | Sugar: 28g | Vitamin A: 240IU | Vitamin C: 0.6mg | Calcium: 132mg | Iron: 1.4mg