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anti-grasshopper cake

(2 ratings)
clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

This cake recipe is a version of a grasshopper pie without the alcohol.

(2 ratings)
yield 10 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For anti-grasshopper cake

  • 8
    York peppermint patties, chopped
  • 1 pkg
    white cake mix
  • 1 c
    water
  • 1/3 c
    vegetable oil
  • 4
    egg whites
  • 1 c
    crushed chocolate mint cookies crumbs
  • 4 tsp
    mint extract, divided
  • 6 dash
    green food coloring, divided
  • 1 tube
    frozen whipped topping, thawed
  • 1 c
    marshmallow fluff
  • 16 oz
    cream cheese, softened
  • 3/4 c
    chopped Andes candies
  • 1/2 c
    hot fudge ice cream topping

How To Make anti-grasshopper cake

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Grease and flour 2 (9-inch) round cake pans. Add chopped peppermint patties.
  • 3
    In a large bowl, combine cake mix, water, oil, egg whites, and cookie crumbs with an electric mixer at low speed until blended.
  • 4
    Add 2 teaspoons mint extract and 3 drops green food coloring. Beat 5 minutes at the highest speed. Slowly pour into prepared cake pans.
  • 5
    Bake for 30 minutes or until a toothpick inserted in center comes out clean. Cool completely.
  • 6
    For the frosting: In a large bowl, combine whipped topping, marshmallow fluff, cream cheese, remaining mint extract and green food coloring; whisk well until smooth.
  • 7
    Place first cake layer on a plate. Spread half the frosting on top of the cake. Add chopped Andes candies evenly and press down with a spoon.
  • 8
    Place second cake layer on top. Spread remaining frosting on top and sides of the cake.
  • 9
    Drizzle with hot fudge ice cream topping all over the cake. .
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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