Andes Grasshopper Cake

Recipe by Maureen in MA
READY IN: 1hr 10mins
YIELD: 1 cake


  • 1
    (18 ounce) box devil's food cake mix
  • 1
    cup water (or what mix calls for)
  • 13
    cup vegetable oil (or what mix calls for)
  • 3
    eggs (or what mix calls for)
  • 1
    (8 ounce) package cream cheese, softened
  • 1
    (4 2/3 ounce) package Andes mints candies


  • 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.