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Fudgy Grasshopper Cake . . . a fudge layer and creamy mint topping make this cake extra yummy!

Grasshopper Fudge Cream Cake

Kara
Marbled white peppermint cake with a ribbon of fudge and a creamy mint topping.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Dessert: Cakes and Cupcakes
Cuisine American
Servings 20 servings
Calories 256 kcal

Ingredients
  

Cake:

  • 14.25 oz box white cake mix
  • 4 egg whites
  • ½ cup vegetable oil
  • ¾ cup water
  • 1 ½ tsp peppermint extract
  • 3-4 drops green food coloring

Fudge layer:

Cream layer:

  • 1 cup whipping cream
  • ⅓ cup powdered sugar
  • ½ tsp peppermint extract
  • 1 drop green food coloring
  • Andes Mints for garnish if desired

Instructions
 

  • Prepare cake batter according to package directions, adding 1 1/2 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 cooling, 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, 1/2 tsp mint extract, and food coloring. Beat till well mixed, then spread over fudge layer. Garnish with Andes Mints if desired.

Nutrition

Serving: 1gCalories: 256kcalCarbohydrates: 26gProtein: 3gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 15mgSodium: 156mgPotassium: 116mgFiber: 1gSugar: 16gVitamin A: 187IUVitamin C: 0.1mgCalcium: 65mgIron: 1mg
Keyword grasshopper cake
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