Celebrate on March 17th with this St Patrick's Day Grasshopper Cake. It's an easy-to-make minty poke cake the whole family will enjoy.
Grease the bottom and sides of a 9x13" pan.
Mix the cake batter according to the instructions on the box. Stir in 1 cup of Andes baking chips. Pour batter in prepared pan and bake as directed on box.
Remove cake from oven and let sit for 10 minutes.
After the cake has cooled in the pan for 10 minutes, turn it out onto the platter or container it will be served in.
In a small bowl mix together the milk and the pudding mix. Set aside.
Using the handle of a wooden spoon, make rows of holes in the cake, this is the "poke" part.
Pour the pudding mixture over the cake and into the holes.
Remove the lid from the hot fudge. Microwave the jar for 45-60 seconds, until the fudge is pourable. Pour the hot fudge over the cake and into the holes.
Place the cake in the refrigerator for at least an hour so that it will cool completely.
In a large bowl gently fold the mint extract, and green food coloring (one drop at a time until you reach the desired color), into the Cool Whip.
Spread the Cool Whip over the cake. Sprinkle the remaining 1/4 cup of Andes bits onto the top of the cake.
Refrigerate at least 4 more hours before serving. Keep refrigerated.
There is much discussion between using mint extract, peppermint extract, or creme de menthe in Grasshopper cakes. I used peppermint extract in my cake and it was delicious. I say use what you have.