ANDES GRASSHOPPER CAKE
This easy to make cake-mix dessert is impressive and delicious. It came from an Andes recipe flyer at the Supermarket.
Provided by Maureen in MA
Categories Dessert
Time 1h10m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cake: Prepare two 8" or 9" cake layers according to directions on devils food cake mix box. Cool for approximately 40 minutes before frosting.
- Meanwhile make Chocolate Curls: With vegetable peeler, shave along side of each Andes mint lengthwise to equal about 1/2 cup of curls. Chop broken pieces and reserve for use in frosting (about 1/3 cup).
- Frosting: In large bowl with mixer on medium speed, beat the cream cheese until smooth, then lower the speed and slowly mix in the non-dairy whipped topping. Fold the Andes thin mints pieces into the cream.
- Assembly: Place one cake layer on serving plate; top with half the frosting and spread evenly. Place the second cake layer on top and spread remaining frosting on top of cake. Sprinkle top with Andes Mint Curls.
- Cover and refrigerate cake if not serving immediately.
GRASSHOPPER CAKE
My family and I love minty stuff, so this will go over real well. This recipe is from "Cooking With Style" from the Channahon PTO, submitted by Terry R.
Provided by IAteMyGluestick
Categories Dessert
Time 40m
Yield 1 Cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Prepare cake mix according to the directions, except use only 1 cup water and add 1/3 cup creme de menthe and 1/4 cup creme de cacao.
- Bake in a 9x13-inch pan.
- When cool, spread fudge topping over cake.
- Mix 1/4 cup creme de menthe with Cool Whip and spread over cake.
- Keep refrigerated.
Nutrition Facts : Calories 5952.5, Fat 245.9, SaturatedFat 105.6, Cholesterol 6.8, Sodium 4859.6, Carbohydrate 781.9, Fiber 14.2, Sugar 560.6, Protein 53.9
GRASSHOPPER CAKE
Mint chocolate cleverly cut into the shape of footballs, plus a thick layer of buttercream, embellish this chocolate cake that's perfect for any Super Bowl party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Number Of Ingredients 19
Steps:
- Make the cake: Preheat oven to 350 degrees. Butter an 8-by-12-inch cake pan. Line bottom with parchment, then butter parchment, and dust with cocoa powder. Tap out excess.
- Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.
- Pour batter into prepared pan. Bake until a tester inserted into the center comes out clean, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Invert cake onto rack, and let cool. Cake will keep, unfrosted and covered, overnight.
- Make the frosting: Mix whites and sugar in a mixer bowl set over a pan of simmering water. Heat, whisking constantly, until sugar dissolves and mixture is warm, 2 to 3 minutes.
- Remove from heat. Whisk on high speed until stiff peaks form, about 5 minutes. Add butter, several tablespoons at a time, whisking after each addition. Add creme de menthe and vanilla, and beat for 2 minutes, scraping down sides of bowl as needed.
- Using a paring knife, cut corners off mint candies to shape each into a football. Press 3 sprinkles onto each, using frosting as glue. Frost cooled cake. Arrange footballs on cake in 4 rows of 3. Cake will keep, covered, for up to 4 days. Slice just before serving.
GRASSHOPPER CHEESECAKE
The classic chocolate-mint profile. Super creamy and luscious. Doesn't feel too heavy and has a nice and natural (not neon green) hue. Use Thin Mint® Girl Scout cookies for garnish if desired.
Provided by Marianne Williams
Time 7h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
- Pulse mint sandwich cookies in a food processor until finely chopped. Add butter and 1/4 teaspoon salt, and pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
- Bake in preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
- Combine cream cheese and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high, scraping down sides as necessary, until completely smooth and creamy, 1 to 2 minutes. Add sour cream and beat until combined, about 30 seconds. Add chocolate liqueur, creme de menthe liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
- Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
- Bake until filling is set but still slightly jiggly in center, 60 to 65 minutes. Turn oven off, and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan, and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
- Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer onto a cake stand or serving plate. Chop creme de menthe thins. Top cake with chopped thins and sprig of mint. Slice and serve cold or at room temperature.
Nutrition Facts : Calories 738.4 calories, Carbohydrate 74.4 g, Cholesterol 151.7 mg, Fat 43.4 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 23.1 g, Sodium 582.3 mg, Sugar 54.6 g
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