How To Make Grasshopper Fudge Cream Cake
Celebrate St. Patrick’s Day with this light and delicious creation. This fudge cream cake has just the right level of mint and a minty chocolate frosting.
Serves:
Ingredients
For Cake:
- 1boxwhite cake mix,plus ingredients on the back of the box
- 1½tsppeppermint extract
- 3dropsgreen food coloring
For Fudge Layer:
- 1cansweetened condensed milk
- 1½cupssemisweet chocolate chips
- ¼cupmilk
For Cream Layer:
- 1cupwhipping cream
- ⅓cuppowdered sugar
- ½tsppeppermint extract
- 1dropgreen food coloring
- andes mints,for garnish if desired
Equipments
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 9×13-inch pan.
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Add 3 to 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.
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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.
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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: 310.43kcal
- Fat: 13.03g
- Saturated Fat: 6.67g
- Trans Fat: 0.11g
- Monounsaturated Fat: 4.30g
- Polyunsaturated Fat: 1.41g
- Carbohydrates: 46.82g
- Fiber: 1.01g
- Sugar: 39.40g
- Protein: 4.35g
- Cholesterol: 23.31mg
- Sodium: 217.21mg
- Calcium: 147.66mg
- Potassium: 200.27mg
- Iron: 0.83mg
- Vitamin A: 56.06µg
- Vitamin C: 0.91mg
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