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Ingredients
| chocolate cake mix: 18 oz |
| unflavored gelatin: 1 .25oz envelope |
| water: 1/4 cup (cold) |
| creme de menthe: 1/2 cup |
| heavy whipping cream (fluid): 2 cups |
| creme de cocoa: 1/3 cup (use white creme de cocoa) |
Grasshopper Cake
User rating:
a show stopper!
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Prep Time
30 min -
Cook Time
50 min -
Servings
12 serving(s)
Tags
Bake cake according to package directions for bundt pan. Cool.
Fillling:
Soften gelatin in cold water. Heat together creme de cocoa and creme de menthe. Add softened gelatin. Stir until geltin is dissolved. Cool. Whip cream, fold in gelatin mixture. Refrigerate 15 minutes.
Split cooled cake crosswise into layers. Spread filling between layers and over cake - or between 2 layers and fill in the center.