Andes Grasshopper Cake
photo by Jburlingame32
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Yields:
-
1 cake
- Serves:
- 6-8
ingredients
- 510.29 g box devil's food cake mix
- 236.59 ml water (or what mix calls for)
- 78.78 ml vegetable oil (or what mix calls for)
- 3 eggs (or what mix calls for)
- 453.59 g non-dairy whipped topping
- 226.79 g package cream cheese, softened
- 132.39 g package Andes mints candies
directions
- 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.
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RECIPE SUBMITTED BY
Maureen in MA
United States
Love easy, delicious recipes suitable for entertaining & my family.