Grasshopper Fudge Cake

If you are a mint fan and like drinking grasshoppers then you will love this easy cake. This cake is great for summer because it is kept in the refrigerator and served cool.







  • 1 box super moist white cake
  • 2 t. mint extract
  • 12 drops green food coloring
  • 2 jars (16 oz. each) hot fudge topping
  • 1 container (8 0z.) whipped topping, thawed
  • optional: rectangle creme de menthe chocolate candies


  1. Pre-heat oven to 350 degrees . Spray bottom of a 9X13 pan with oil and flour the bottom.
  2. Make the cake as directed on the box but add 1 1/2 teaspoons mint extract to the water before mixing it in.
  3. Using another bowl, separate 1 cup of the batter and stir in 3 drops of green food coloring into the batter.
  4. Pour the non-green batter into the pan spreading it out evenly.
  5. Drop the green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in the pan.
  6. Cut through the batters with a spatula or  knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn and repeat cutting for a swirled design.
  7. Bake as directed on the box.
  8. Run a knife around the sides of the pan to loosen the cake. Cool completely, about 1 hour.
  9. Carefully drop large mounds of fudge on the cake and spread fudge topping evenly over the cake.
  10. In a medium bowl, stir in the remaining 1/2 teaspoon mint extract and 9 drops of green food coloring until blended.
  11. Spread whipped topping over the fudge layer of the cake.
  12. Optional: garnish with mint candies.
  13. Store covered in the refrigerator.

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