AuthorHeather WallaceCategorycakeDifficultyBeginnerThe perfect pairing of mint and chocolate...together in a moist cake.
Is anyone else drooling yet?
Play with the color of your cool whip by changing the food coloring hue.
*The best way to fill the holes with the condensed milk is to puncture 2 holes in the can with a can opener and drizzle.
Preheat oven to 350°
Spray a 13x9inch pan with cooking spray and set aside.
In a small saucepan add 1″ of water and bring to a gentle simmer.
Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped bittersweet chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.
Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 large egg.
In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 tablespoon of baking soda, and 3/4 teaspoon of salt.
Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of brewed coffee and 1/2 cup of buttermilk; whisk until smooth.
Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/2 cup of coffee and continue whisking until smooth.
Pour into greased cake pan.
Bake for about 30-35 minutes, or until a toothpick inserted in the center of the comes out with only a few moist crumbs.
Cool completely.
Poke holes in cooled cake with the bottom of a wooden spoon.
Pour 1 can of condensed milk in the holes of the cake.
Heat 1 jar of hot fudge topping in a small bowl in the microwave for 30 seconds and add half a package of crushed grasshopper cookies.
Spread hot fudge mixture evenly onto the cake.
In a large bowl gently fold a small amount of green food coloring into 8-oz of thawed cool whip.
Spread onto cake.
Sprinkle with remaining crushed grasshopper cookies and 1 cup of chopped Andez Mints.
Refrigerate overnight.
Enjoy!
Ingredients
Directions
Preheat oven to 350°
Spray a 13x9inch pan with cooking spray and set aside.
In a small saucepan add 1″ of water and bring to a gentle simmer.
Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped bittersweet chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.
Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 large egg.
In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 tablespoon of baking soda, and 3/4 teaspoon of salt.
Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of brewed coffee and 1/2 cup of buttermilk; whisk until smooth.
Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/2 cup of coffee and continue whisking until smooth.
Pour into greased cake pan.
Bake for about 30-35 minutes, or until a toothpick inserted in the center of the comes out with only a few moist crumbs.
Cool completely.
Poke holes in cooled cake with the bottom of a wooden spoon.
Pour 1 can of condensed milk in the holes of the cake.
Heat 1 jar of hot fudge topping in a small bowl in the microwave for 30 seconds and add half a package of crushed grasshopper cookies.
Spread hot fudge mixture evenly onto the cake.
In a large bowl gently fold a small amount of green food coloring into 8-oz of thawed cool whip.
Spread onto cake.
Sprinkle with remaining crushed grasshopper cookies and 1 cup of chopped Andez Mints.
Refrigerate overnight.
Enjoy!