Real Recipes From Real Home Cooks ®

anti-grasshopper cake

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

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

(2 ratings)
yield 10 serving(s)
cook time 40 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
    drops green food coloring,divided
  • 1 1/2 c
    miniature marshmallows,melted
  • 1
    container frozen whipped topping,thawed
  • 2 pkg
    cream cheese,softened
  • 1/2 c
    hot fudge ice cream topping

How To Make anti-grasshopper cake

  • 1
    Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans. Add chopped peppermint patties.
  • 2
    In a large bowl, combine cake mix, water, oil, egg whites, and cookie crumbs with an electric mixer at low speed until blended. Add 2 teaspoons mint extract and 3 drops green food coloring. Beat 5 minutes at the highest speed. Slowly pour into prepared cake pans.
  • 3
    Bake for 30 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely.
  • 4
    For the frosting: In a large bowl, combine melted marshmallow cream, whipped topping, cream cheese, remaining mint extract and green food coloring and whipped topping beat until smooth.
  • 5
    Spread between layers and on top and side of the cake. Drizzle with hot fudge ice cream topping all over the cake.

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