My husband kept laughing at me after I told him the story. My twins never got over the grasshopper thing. The only way I was able to feed them the same cake was when I told them it was mint chocolate cake. Well, I had to be sneaky sometimes! Yes, they refused to eat “anything with grasshoppers”. They had missed one heck of a good dessert that day. Anyway, this cake will surely be a winner to your dessert table. Even those that are not too fond of the combination will definitely love this.
Will you be making this cake for a special occasion?
Ingredients
1 box chocolate cake mix (with ingredients)
3/4 cup Andes creme de menthe baking chips
1 box (3.9oz) Jell-o instant chocolate pudding mix
2 cup Borden milk
1 1/4 cup Hershey’s hot fudge sauce
16 oz Cool Whip
1/2 tsp McCormick mint extract
Great Value green food coloring
1/4 cup Toll House mini chocolate chips
Instructions
Bake chocolate cake according to package directions for a 13×9 cake. Before baking though, fold in the Andes baking chips!
In a small bowl, whisk together the pudding mix with milk. Remove cake from oven and poke holes over the top immediately. I use a wooden skewer for this. Pour the pudding mix over cake while warm (no need to let pudding set). Spread hot fudge sauce over the top of the cake. Some of the pudding and hot fudge will settle into the holes of the cake, it’s a good thing!
In a large bowl, fold the Cool Whip with mint extract and a drop of green food coloring. Spread over cake and sprinkle with mini chocolate chips. Refrigerate cake for 4 hours or overnight. Slice and serve!
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Quick Tip: This is best served with a cup of hot coffee or tea if you prefer a lighter companion to this amazing recipe.
Thank you Delish for this great photo.