Saturday, October 22, 2011

Grasshopper Cake

I thought when I "retired," I would have so much time to bake, cook great meals from scratch, read, shop, etc. I have quickly found out that that isn't the case. It now seems that I'm busier than ever, or maybe I'm just slower at getting things done. Anyway, I have been going through the recipes I have collected from friends and former coworkers in my 30+ years working in an office environment and attending many potluck luncheons. This delicious cake recipe came from my former aerobic dance instructor, whose name I have long forgotten.

Grasshopper Cake


1 box white cake mix
6 Tablespoons crème de menthe (liqueur, ice cream topping or flavoring)
1 11-ounce jar hot fudge sauce, such as Smucker’s® or Hersey’s®
1 8-ounce carton frozen whipped topping, thawed (Cool Whip® or other)


Prepare cake according to package directions, adding 4 tablespoons of the crème de menthe. Bane in a 9 x 13-inch pan as directed on the box; cool.  When cake is cool, spread with the fudge sauce. Fold the remaining crème de menthe into the whipped topping and spread over the fudge sauce. Refrigerate until ready to serve.



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