I love making poke cakes. Poke cakes are an easy way to add moisture and flavor to a cake. Since the next holiday is St Patrick’s Day I decided to make a green cake. This St Patrick’s Day Grasshopper Cake is an easy-to-make cake for your family celebration of the wearin’ o the green. I’m not Irish and growing up I remember my mom telling us we had to wear something orange on St Patrick’s Day but I never knew why. There is a religious and historic reason why the Irish wear green on St Patrick’s Day and Protestants wear orange. Of course neither of those reasons is as fun as old Irish folklore. Revelers of St. Paddy’s Day believed that wearing green made you invisible to leprechauns and therefore, impervious to their mischievous pinching. So, in the spirit of fun wear some green on March 17th…and pinch anyone who isn’t!
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.
- 1 box chocolate cake mix plus ingredients required to make cake
- 1 1/4 cups Andes Creme de Menthe Baking Chips divided
- 2 cups milk
- 1 box instant chocolate pudding
- 1 jar Smucker's Hot Fudge Sauce
- 16oz container Cool Whip
- 1/2 tsp mint extract
- 2-3 drops green food coloring
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.
Since this cake requires 5 hours in the refrigerator to cool and soak before serving, I suggest making it the day before you need it. I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!