Ingredients for Andes Grasshopper Cake
How to Make Andes Grasshopper Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, prepare the cake mix according to package directions, substituting the milk with the chocolate milk.
- Add the melted Andes mints, and the peppermint extract to the batter and mix until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- Meanwhile, prepare the frosting: In a medium bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the remaining melted Andes mints and mint extract.
- Once the cake is completely cool, frost the top evenly.
- Garnish with crushed Andes mints and fresh mint leaves (optional).
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
264g
Fat
153g
Carbs
32g
