GRASSHOPPER FUDGE CAKE |
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1 box Chocolate Fudge Cake Mix
1/3 C Flour
1, 3.4oz box Chocolate Fudge Pudding
1/3 C Sour Cream
1 tsp Vanilla
1 ½ C Water
1/3 C Vegetable Oil
4 Egg Whites
1, 14.5oz can Sweetened Condensed Milk
2, 12.8oz jars Hershey’s Hot Fudge Sauce
1, 10oz pkg Fudge Mint Cookies, crushed
16oz Cool Whip
2 T Crème de Menthe
¾ C Andes Candies Chips
Preheat oven to 350 degrees. In a large mixing bowl, combine cake mix, flour and pudding mix. Whisk to combine. Add the next 5 ingredients and mix on low speed with a hand mixer for 2 minutes. Scrape the bottom of the bowl and mix again on medium speed for another 2 minutes.
Spray a 9x13 pan with nonstick spray. Pour the batter into the pan, smooth it out evenly and bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 20 minutes, then poke holes throughout it with a fork, about 1 inch apart. Pour the sweetened condensed milk all over the cake and let it soak in.
Place the hot fudge sauce into a microwave safe dish and warm for 30 seconds. Add the crushed cookies and stir to combine. Pour this mixture atop the cake and let cool to room temperature.
Place the cool whip and crème de menthe in a large bowl and whisk to combine. Pour the cool whip mixture atop the fudge layer and garnish with Andes candies. Refrigerate overnight.
1/3 C Flour
1, 3.4oz box Chocolate Fudge Pudding
1/3 C Sour Cream
1 tsp Vanilla
1 ½ C Water
1/3 C Vegetable Oil
4 Egg Whites
1, 14.5oz can Sweetened Condensed Milk
2, 12.8oz jars Hershey’s Hot Fudge Sauce
1, 10oz pkg Fudge Mint Cookies, crushed
16oz Cool Whip
2 T Crème de Menthe
¾ C Andes Candies Chips
Preheat oven to 350 degrees. In a large mixing bowl, combine cake mix, flour and pudding mix. Whisk to combine. Add the next 5 ingredients and mix on low speed with a hand mixer for 2 minutes. Scrape the bottom of the bowl and mix again on medium speed for another 2 minutes.
Spray a 9x13 pan with nonstick spray. Pour the batter into the pan, smooth it out evenly and bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 20 minutes, then poke holes throughout it with a fork, about 1 inch apart. Pour the sweetened condensed milk all over the cake and let it soak in.
Place the hot fudge sauce into a microwave safe dish and warm for 30 seconds. Add the crushed cookies and stir to combine. Pour this mixture atop the cake and let cool to room temperature.
Place the cool whip and crème de menthe in a large bowl and whisk to combine. Pour the cool whip mixture atop the fudge layer and garnish with Andes candies. Refrigerate overnight.
