Best 8 Creme De Menthe Grasshopper Cake Recipes

CREME DE MENTHE GRASSHOPPER PIE

Steps:

• Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter. Press mixture firmly into bottom and sides of a 9 inch springform pan.
• In a large mixing bowl, whip together marshmallow creme and creme de menthe until smooth. In a separate bowl, whip cream until soft peaks form, then fold into marshmallow mixture. Pour mixture into pan and sprinkle reserved cookie crumbs on top. Freeze at least 2 hours, until firm. Remove from freezer 20 minutes before serving to soften slightly.

CREME DE MENTHE CAKE I

Steps:

• Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.
• Pour into 13x9 inch pan and bake according to package directions.
• Remove from oven and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate (or freeze, if desired). After cooling, mix whipped topping with 2 tablespoons of creme de menthe and spread on cake. Keep refrigerated. Freezes great!!

GRASSHOPPER CAKE

Steps:

• Heat oven to 350°F. Grease and flour 13x9-inch pan. Beat flour, sugar, shortening, milk, 1/4 cup crème de menthe, the baking powder, salt and vanilla in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool completely.
• Spread fudge topping over cake. Carefully fold 3 tablespoons crème de menthe and the food color into whipped topping; spread over cake. Store covered in refrigerator.

GRASSHOPPER TRIFLE

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening or spray with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 30 minutes.
• Meanwhile, pour water into 1-quart saucepan. Sprinkle gelatin over water; let stand 1 minute to soften. Heat over low heat, stirring gently, until gelatin is completely dissolved.
• In medium bowl, beat marshmallow creme, crème de menthe and gelatin mixture with whisk until well combined. Refrigerate 10 to 15 minutes.
• In another medium bowl, beat whipping cream and sugar with electric mixer on medium-high speed until soft peaks form. Reserve 1 cup whipped cream; set aside.
• Gently fold chilled mint mixture into whipped cream.
• Cut cooled cake into 1-inch cubes. In 10-cup glass trifle bowl, line bottom with cake cubes. Add half of the mint mixture; spread evenly. Top with chopped candies. Add another layer of cake cubes and mint mixture. Top with crushed cookies and reserved whipped cream. Cover; refrigerate at least 2 hours but no longer than 24 hours.
• Just before serving, garnish with additional candies and mint. Store covered in refrigerator.

GRASSHOPPER CAKE

Steps:

• Preheat oven to 350°F.
• Prepare cake mix according to the directions, except use only 1 cup water and add 1/3 cup creme de menthe and 1/4 cup creme de cacao.
• Bake in a 9x13-inch pan.
• When cool, spread fudge topping over cake.
• Mix 1/4 cup creme de menthe with Cool Whip and spread over cake.
• Keep refrigerated.

HEATHER'S CREME DE MENTHE CAKE

Steps:

• Preheat oven to 325. Grease and flour a 10" Bundt pan.
• In a large bowl, combine cake mix and pudding mix.
• Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Creme de Menthe or Irish Creme. Beat for 5 minutes at high speed. Pour batter in pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
• Cool for 10 minutes in the pan, then invert onto the serving dish.
• Prick top and sides of cake.
• Spoon glaze over top and brush onto sides of cake.
• Allow to absorb glaze. Repeat until all glaze is used up.
• Sprinkle fine peppermint dust on top of cake.
• Glaze:.
• In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil, and continue boiling for 5 minutes, stirring constantly.
• Remove from heat, and stir in 1/4 cup Creme de Menthe or Irish Cream.

GRASSHOPPER CAKE

Steps:

• Make the cake: Preheat oven to 350 degrees. Butter an 8-by-12-inch cake pan. Line bottom with parchment, then butter parchment, and dust with cocoa powder. Tap out excess.
• Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.
• Pour batter into prepared pan. Bake until a tester inserted into the center comes out clean, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Invert cake onto rack, and let cool. Cake will keep, unfrosted and covered, overnight.
• Make the frosting: Mix whites and sugar in a mixer bowl set over a pan of simmering water. Heat, whisking constantly, until sugar dissolves and mixture is warm, 2 to 3 minutes.
• Remove from heat. Whisk on high speed until stiff peaks form, about 5 minutes. Add butter, several tablespoons at a time, whisking after each addition. Add creme de menthe and vanilla, and beat for 2 minutes, scraping down sides of bowl as needed.
• Using a paring knife, cut corners off mint candies to shape each into a football. Press 3 sprinkles onto each, using frosting as glue. Frost cooled cake. Arrange footballs on cake in 4 rows of 3. Cake will keep, covered, for up to 4 days. Slice just before serving.

GRASSHOPPER

Steps:

• Combine all ingredients, except the chocolate, in a cocktail shaker half-filled with ice. Shake until chilled, about 10 seconds, and strain into a chilled coupe.
• Grate a light dusting of the chocolate over the surface of the drink.