Anti-Grasshopper Cake

Anti-grasshopper Cake

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raymond spencer


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


★★★★★ 2 votes

40 Min


  • 8
    york peppermint patties,chopped
  • 1 pkg
    white cake mix
  • 1 c
  • 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.

Printable Recipe Card

About Anti-Grasshopper Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Hashtag: #grasshopper

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