Grasshopper Bundt Cake
INGREDIENTS
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For the Cake:
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1 box dark chocolate fudge cake mix
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1 package chocolate pudding mix, 3.4 ounces, instant
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1/2 cup water
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1/2 cup vegetable oil
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1 cup sour cream
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4 large eggs
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1 1/2 cups andes mints, chopped, roughly 42 mints
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For the Mint Frosting:
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4 ounces cream cheese, softened to room temperature
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8 tablespoons butter, softened
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1/2 teaspoon peppermint extract
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2 cups powdered sugar
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2 tablespoons milk
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2 drops green food coloring
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For the Chocolate Glaze:
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1 cup powdered sugar
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1 tablespoon dutch processed cocoa
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2 tablespoons salted butter, melted
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1/2 teaspoon pure vanilla extract
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2 tablespoons warm water
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andes mints, chopped, for garnish
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