ST. PATRICKS DAY GRASSHOPPER FUDGE CAKE
Source: Betty Crocker **NOTE - I made this cake and I only ended up using one jar of fudge and it turned out delicious. So use one or two jars depending on your sweetness/chocolate preference**
Provided by Mom2Rose
Categories Dessert
Time 45m
Yield 15 pieces, 15 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350F for shiny metal or glass 13x9 pan (or 325F for dark or nonstick 13x9 pan).
- Spray bottom only of pan with baking spray with flour.
- Make cake mix as directed on box, using water, oil, 1 1/2 tsp mint extract and the egg whites.
- Reserve 1 cup batter; stir 3 drops of the green food coloring into the reserved batter and set aside.
- Pour remaining batter into pan.
- Drop green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in pan.
- Cut through batters with a metal spatula or knife in S-shaped curves in one continuous motion.
- Turn pan 1/4 turn; repeat cutting for swirled design.
- Bake 28-33 minutes or until toothpick inserted in center comes out clean.
- Run knife around side of pan to loosen cake.
- Cool completely, about 1 hour.
- Carefully spread fudge topping evenly over the cake.
- In medium bowl, stir whipped topping, remaining 1/2 tsp extract, remaining 9 drops of green food coloring and the yellow food coloring until blended.
- Spread whipped topping mixture evenly over fudge.
- Garnish with candy pieces.
- Store covered in refrigerator.
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 FUDGE CAKE
Pretty streaks of green peek out from slices of white cake topped with hot fudge sauce and creamy whipped topping.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
- Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design.
- Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
- Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 67 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 44 g, TransFat 0 g
PERFECT ST. PATRICK'S DAY CAKE
With Guinness® and Irish Cream, so rich and decadent, a delicious Irish treat for St. Patty's Day or any time of year!
Provided by jowolf2
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h45m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 9-inch cake pans with parchment paper, and spray with cooking spray.
- Pour the beer into a saucepan, add the butter, and bring to a simmer over medium-low heat. Remove the pan from the heat, and whisk in the cocoa powder until the mixture is smooth. Allow the mixture to cool. In a bowl, beat the eggs and sour cream together until smooth with an electric mixer, and stir in the stout mixture to make a smooth, thick liquid.
- In a large bowl, mix together the flour, sugar, baking soda, and salt. Pour the stout mixture into the flour mixture, and gently combine with a spatula. Pour the batter into the prepared pans.
- Bake in the preheated oven until the cakes are set and a toothpick inserted into the center of a cake comes out clean, about 30 minutes. Remove and let cool in pans for 5 minutes before inverting the cakes onto wire racks to finish cooling.
- Mix together the confectioners' sugar, butter, and Irish cream liqueur until the mixture forms a smooth and spreadable frosting (add more sugar or liqueur as needed to create the desired consistency). Spread half the frosting on top of each cake.
- Place the chopped chocolate into a heatproof bowl. Bring cream to almost boiling in a small saucepan, and pour over the chocolate. Stir in the butter, and stir the mixture until the chocolate melts and the mixture is very smooth. Allow to cool until the mixture is pourable but not thin or overly runny, 10 to 15 minutes. Stack a cake gently on top of the other, frosting sides uppermost, and carefully drizzle the chocolate mixture over the cake, allowing decorative drips to run down the sides.
Nutrition Facts : Calories 579.1 calories, Carbohydrate 73.2 g, Cholesterol 91.2 mg, Fat 30.5 g, Fiber 2.8 g, Protein 4.9 g, SaturatedFat 18.8 g, Sodium 380 mg, Sugar 55.8 g
WEARING O' GREEN CAKE
One bite of this moist, colorful cake and you'll think you've found the pot o' gold at the end of the rainbow. It's the perfect dessert to round out your St. Patrick's Day feast. -Marge Nicol, Shannon, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Prepare and bake cake according to package directions, using a greased 13x9-in. baking dish. Cool on a wire rack 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside., With a meat fork or wooden skewer, poke holes about 2 in. apart into cooled cake. Slowly pour gelatin over cake. Cover and refrigerate. , In a large bowl, whisk milk and pudding mix 2 minutes (mixture will be thick). Fold in whipped topping. Spread over cake. Decorate with sprinkles. Cover and refrigerate until serving.
Nutrition Facts : Calories 303 calories, Fat 11g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 328mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
ST. PATRICK'S DAY CAKE
Make and share this St. Patrick's Day Cake recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking dish.
- Cool for 1 hour.
- In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.
- With a meat fork or wooden skewer, poke holes about 2 inches apart into cooled cake.
- Slowly pour gelatin over cake; refrigerate until cake is completely cool and gelatin is set.
- In a bowl, whisk milk and pudding mix for 2 minutes or until soft-set.
- Fold in whipped topping.
- Spread over cake.
- Decorate with sprinkles.
- Cover and refrigerate until serving.
Nutrition Facts : Calories 401.5, Fat 16.4, SaturatedFat 6.3, Cholesterol 2.9, Sodium 503, Carbohydrate 59.8, Fiber 0.4, Sugar 48, Protein 4.9
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