It's one of my kids favorite holidays, St.Patrick's Day. I know what all of you are saying, but it can be a fun holiday! The leprechauns come and turn our milk green and leave a little treat! I try to make a special dinner and end the night with the kids favorite, Grasshopper Cake. I have done this for a number of years, but have forgotten to post it, so sorry! I hope I'm not to late for you to give it a try this year. Who knows, the leprechauns might come to visit you if you make it!
Happy St. Patrick's Day!
Judi' Grasshopper Cake
recipe and picture adapted from www.afarmgirlsdabbles.com
Ingredients
for the cake:
1 box Betty Crocker Super Moist White Cake Mix with pudding in the mix
1-1/4 c. water
1/3 c. vegetable oil
3 egg whites
4 oz. Creme de Menthe Syrup
for the topping:
1 16-oz. jar hot fudge topping
1 8-oz. container Cool Whip, thawed ( I used real whipping cream!)
4 oz. Creme de Menthe
chopped Andes Mints for garnish, optional
Preparation
Preheat oven to 350° for shiny metal or glass pan, or to 325° for dark or nonstick pan. Spray the bottom only of 9'' x 13'' pan with cooking spray.
In a large bowl, beat the cake mix, water, oil, and egg whites on low speed for 30 seconds, then on medium speed for 2 minutes more. Scrape the bowl occasionally. Batter will be a bit lumpy. Stir in the Creme de Menthe. Pour into prepared pan and bake for 27 to 32 minutes, or until toothpick inserted in center comes out clean. Be careful to not over bake, as it will end up dry. Cool completely.
Gently spread the fudge topping evenly over the cake. In a medium bowl, stir together the Cool Whip and 2 ounces Creme de Menthe. Spread mixture evenly over the fudge. If desired, garnish with chopped Andes Mints. Store covered in the refrigerator.
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