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**"
photo by Billy Green photo by Billy Green
photo by Billy Green
photo by Billy Green photo by Billy Green
photo by Billy Green photo by Billy Green
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
15 pieces


  • 1 (18 1/4 ounce) box Betty Crocker super moist white cake mix
  • 1 14 cups water
  • 13 cup vegetable oil
  • 2 teaspoons mint extract
  • 3 egg whites
  • 12 drops green food coloring
  • 2 (16 ounce) jars hot fudge topping
  • 8 ounces frozen whipped topping, thawed
  • 5 drops yellow food coloring
  • Andes mints candies, unwrapped and cut into pieces


  • 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.

Questions & Replies

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  1. 1022489
    I like the idea, but I think it would be better with chocolate cake. It was a little dry and the mint overbearing. I'd use less mint extract in the cake batter.
  2. Amie Perrett
    I seen this on the Betty Crocker website last week and I end of making it that day so I could bring it to work the next day. It was gone. It is so good, to me it taste just like the Andes Mint (which I love). This is a keeper. I LOVE THIS CAKE. And it's so pretty.
  3. Jupiter1300
    I made this for St. Patty's Day last year, and I can't wait to make it again for a party this year! Super easy and oh-so-delicious! (Just don't bring home the leftovers, or you'll be tempted to eat it all in one sitting!) I'd recommend using Mrs. Richardson's Hot Fudge (my favorite).
  4. ResedaBabe
    Very delicious. Used one jar of hot fudge sauce and flowed the recipe as written. It was a tasty treat.
  5. Shabby Sign Shoppe
    I followed this recipe to a T and it was utterly inedible. The only redeeming thing was i plopped on a big scoop of vanilala ice cream to lessen the mint flavor. i t was extremely overpowering mint-wise. I kow I couldn';t have used too much because I had less that 1 teasoon in the bottle. We LOVE, LOVE, LOVE GS thin mints and mint ice cream so I thought for sure this would be great. I dished this out to our guests and threw the rest away. my husband made me promise never to make it again.



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