Grasshopper Fudge Cake

Wow, have I got a treat for you!! I'm seriously drooling just thinking about it. A couple weeks ago I was thinking about what kind of cake to make for Easter. I was really craving chocolate, but that didn't sound so pastel-y or Easter-y. So I remembered my favorite mint frosting and thought, "What if I put that on a chocolate cake? That's pastel, it works, right?" Next thing I knew I was at Walmart buying the ingredients and this cake was born. And let me tell you, it has won a permanent place in my heart and our family's treat menu. It is SOOOO good! I couldn't even believe how yummy it turned out, seriously. I started out with a cake mix to make it easy, and made it into 3 layers. Then I topped each round cake with fudge and a generous layer of creamy mint frosting. What I love about this mint frosting is that the mint flavoring in it isn't too overpowering, it's just right. To top it all off I crushed some chocolate mint cookies, much like the ones the cute girl scouts sell. But since girl scout season is over, I found a Walmart brand that worked awesome. The result, wow. Let's just say this, I ate it for breakfast every morning til our family finished it off. No joke, I was thinking about this cake as soon as I woke up. Pretty sure since it had milk in it and lots of chocolate, the calcium and antioxidant levels were super high, making this the healthiest breakfast ever. Please, if you make this and live close by, remember how nice it is to share!!

Grasshopper Fudge Cake
Print Recipe

Cake :
1 package Devil's Food or Triple Chocolate Cake mix
Make cake according to package directions, substituting Milk for the water called for in the recipe. Bake in three 8 inch cake pans til done, ( a toothpick comes out clean), at 350. Start checking cakes for doneness at around 17-18 minutes. Cool cakes in pans for 10 minutes then invert cakes and cool completely on cooling racks. Tip: it is much easier to frost cakes if you wrap them in seran wrap and freeze them for a while.

Chocolate Fudge:
1 cup semi-sweet Chocolate Chips
1/2 cup Heavy Whipping Cream
1/4 teaspoon Peppermint Extract

Place chocolate chips in a bowl. Bring whipping cream to a boil in a sauce pan, then pour over chocolate chips. Let sit for 2 minutes and then stir. Stir in peppermint extract.

Creamy Mint Frosting:
1 cup Butter
4 Tablespoons Shortening
4 Tablespoons Corn Syrup
1 Tablespoon Vanilla
1 1/2 teaspoons Peppermint Extract
2 pounds (a 32 oz. bag) Powdered Sugar
a few drops of Green Food Coloring
1/4 teaspoon Salt
Milk and/or Whipping Cream to dampen

Beat together butter, shortening, and corn syrup. Add in vanilla and peppermint flavoring. Beat in powdered sugar. Stir in salt. Add green food coloring. Add enough milk and/or whipping cream to make frosting a spreadable consistency, probably at least 3 tablespoons.

For Garnish: Chocolate Mint cookies, either mint oreos or a girl scout thin-mint knock off

To Assemble Cake:
Spread a cake layer with 1/3 of the chocolate fudge. Place in freezer or fridge for a few minutes to set. Once it's set, spread with a thick layer of mint frosting. Repeat with next chocolate cake layer. Then take the third chocolate cake layer and spread with remaining chocolate fudge, and set in fridge or freezer. Your cake will look like this:

Are you hungry yet? I am. Next you will spread entire cake with the remaining mint frosting. Then crush up some chocolate mint cookies and put on top.


Next, serve yourself a slice of creamy, fudgey, minty heaven. And once everyone leaves for school, be sure and snag some for a delicious yet (hopefully) nutritious breakfast.


 Recipe Source: http://www.ourcookingcafe.com/