Judi’s Grasshopper Cake

This Grasshopper Cake is a favorite, one I’ve enjoyed nearly all my life. Mint and chocolate fudge perfection!

Grasshopper Cake - afarmgirlsdabbles.com #grasshopper #mint #chocolate

This cake has happy childhood memories written all over it. When Mom would make Judi’s Grasshopper Cake, it didn’t matter the season, it always felt like a holiday.

My mom was always known for having some Chocolate Mint Brownies stashed away in the freezer. For emergencies, ya know. That flavor combo is still one of her favorites, and I can’t help but think of her every time I see it. So it comes as no surprise that this cake, a recipe she got from our farm neighbor and friend, Judi Fritz, was made quite often at our house.

recipe card from Judi

 Mom still makes this cake from the recipe card Judi gave her all those years ago. 

This grasshopper cake is perfect for the Christmas season or for St. Patrick’s Day (or absolutely any time, according to my mom!). It’s an easy and beautiful layered dessert, decked out in Creme de Menthe and fudgy goodness. Always a hit.

Judi’s Grasshopper Cake16

Yield: 16 servings


for the cake:

  • 1 box Betty Crocker Super Moist White Cake Mix with pudding in the mix
  • 1-1/4 c. water
  • 1/3 c. vegetable oil
  • 3 egg whites
  • 4 oz. Creme de Menthe (liqueur or syrup...I much prefer the liqueur!)

for the topping:

  • 1 16-oz. jar hot fudge topping (I like Mrs. Richardson's brand.)
  • 1 8-oz. container Cool Whip, thawed
  • 2 oz. Creme de Menthe
  • chopped Andes Mints for garnish, optional


The cake photos in this post show this cake made with 2 jars of hot fudge topping. It was something of an experiment for me, as I always love that layer best. But it turns out that I didn't like the cake better because of the additional fudge. It was too much fudge for me and our girls. But not for my husband. So I will leave that decision up to you...if you REALLY like fudge a whole lot, go ahead and use 2 jars of fudge. But I recommend sticking with Judi's original recipe of using just 1 jar.

Preheat oven to 350° for shiny metal or glass pan, or to 325° for dark or nonstick pan. Spray the bottom only of 9'' x 13'' pan with cooking spray.

In a large bowl, beat the cake mix, water, oil, and egg whites on low speed for 30 seconds, then on medium speed for 2 minutes more. Scrape the bowl occasionally. Batter will be a bit lumpy. Stir in the Creme de Menthe. Pour into prepared pan and bake for 27 to 32 minutes, or until toothpick inserted in center comes out clean. Be careful to not over bake, as it will end up dry. Cool completely.

Gently spread the fudge topping evenly over the cake. In a medium bowl, stir together the Cool Whip and 2 ounces Creme de Menthe. Spread mixture evenly over the fudge. If desired, garnish with chopped Andes Mints. Store covered in the refrigerator.

One of my favorite cakes as a kid, adapted ever so slightly from the recipe box of Judi Fritz.


Grasshopper Cake - afarmgirlsdabbles.com #grasshopper #mint #chocolate

I’m linking up with the following:


80 Responses to “Judi’s Grasshopper Cake”

  1. #
    Katrina @ Warm Vanilla Sugar — March 2, 2012 at 9:21 am

    This has got to be the prettiest grasshopper cake ever! Awesome recipe.

    • Brenda replied on March 4th, 2012 at 8:53 pm

      Thank you so much, Katrina! :)

  2. #
    Maria — March 2, 2012 at 9:33 am

    Fun cake for St. Patrick’s Day!

  3. #
    Lindy@itsybitsypaper — March 2, 2012 at 10:26 am

    I love this recipe. I hope you will stop by and link up to my St. Patty’s Day Project Parade.


    • Brenda replied on March 4th, 2012 at 9:17 pm

      Thanks, Lindy!

  4. #
    Minnesota Prairie Roots — March 2, 2012 at 11:53 am

    We are hosting bible study at our house shortly before St. Patrick’s Day and this looks like the perfect dessert to serve. Our bible study always begins with an hour of eating and socializing…

    • Brenda replied on March 4th, 2012 at 9:18 pm

      Hi, Audrey! I hope you and your group like it – it’s perfect for the month of March!

      • Minnesota Prairie Roots replied on March 16th, 2012 at 8:11 am

        My bible study group loved this cake. I was passing out the recipe.

        Mine didn’t look quite as pretty as yours, though. The whipped cream topping wasn’t as smooth. Any tip to making the topping smooth and creamy?

  5. #
    the wicked noodle — March 2, 2012 at 3:12 pm

    Oh, I just love this cake for so many reasons!! First of all, it’s STUNNING (great photography doesn’t hurt either!) yet it sounds so easy to make. I love that it has the chocolate/mint combo – one of my faves. But mostly I just love that recipe card and that it’s been around for so many years. My mom has a lot of recipe cards that she still uses, too, and there’s just something so special about them.

    Can’t wait to make this cake!!

    • Brenda replied on March 4th, 2012 at 9:23 pm

      Thanks, Kristy! I just can’t let go of a few special recipe cards, even after putting the recipes on this blog. I love to look at the handwriting from special people in my life!

  6. #
    Sheila — March 2, 2012 at 3:43 pm

    I LOVE the picture of the recipe card. This cake looks amazing. Thanks for sharing it at Meals 4 Sharing Fridays!

    • Brenda replied on March 4th, 2012 at 9:23 pm

      Thank you, Sheila! :)

  7. #
    Paula — March 2, 2012 at 3:46 pm

    I love Andes mints and this cake is so pretty looking…great treat for St. Paddy’s Day for sure but I’m with your Mom, perfect anytime!

    • Brenda replied on March 4th, 2012 at 9:24 pm

      Hi Paula – thank you! :)

  8. #
    Becca- Cookie Jar Treats — March 2, 2012 at 4:23 pm

    I absolutely love the different shades of green in this cake. You made it look absolutely perfect!

    • Brenda replied on March 4th, 2012 at 9:30 pm

      Thanks, Becca! It is a pretty cake with the different layers. I also love the variety of textures when eating it, too.

  9. #
    Natalie @ Cooking for My Kids — March 2, 2012 at 6:14 pm

    What a delicious, pretty cake. Perfect for St. Patrick’s Day! Happy Friday!

    • Brenda replied on March 4th, 2012 at 9:32 pm

      Thank you, Natalie! Hope you had a great weekend!

  10. #
    Avril — March 2, 2012 at 8:37 pm

    My goodness what a gorgeously scrumpious cake! Seriously, it is one of prettiest cakes I have seen lately. :-)

    • Brenda replied on March 4th, 2012 at 9:33 pm

      Thank you so much, Avril. And the best part is that it’s so easy to make!!

  11. #
    Kim | At Home With Kim — March 3, 2012 at 6:42 am

    I think old recipes are the BEST! I have some handwritten recipe cards from my Grandma Nini that are such a treasure to me. This cake looks so good and I too LOVE chocolate and mint together. Thanks for sharing this treasured recipe of yours.

    • Brenda replied on March 4th, 2012 at 9:36 pm

      Hi, Kim! I have recipe cards that I know I’ll never throw – treasures, indeed!

  12. #
    Harriet — March 3, 2012 at 8:42 am

    Looks nice! Its so cute that you still use an old recipe card, I still have my nans old recipe cards from years ago that I still use – it makes it all that more authentic.

  13. #
    TidyMom — March 3, 2012 at 8:37 pm

    This looks delicious Brenda! I love anything chocolate and mint!
    Thanks for linking up! I featured your post in my wrap up http://tidymom.net/2012/diy-for-the-house/
    Have a great weekend!

  14. #
    Brandie (@ Home Cooking Memories) — March 4, 2012 at 2:42 pm

    I’m a big fan of mint-anything…the colors look so beautiful too. Love the old recipe card and the history to all this. :)

    • Brenda replied on March 4th, 2012 at 9:38 pm

      Thank you so much, Brandie – and thanks for sharing on twitter, I appreciate it! Have a great week!

  15. #
    bj — March 4, 2012 at 9:11 pm

    This looks fantastic…:)

    • Brenda replied on March 4th, 2012 at 9:40 pm

      Thank you!!

  16. #
    Sylvie @ Gourmande in the Kitchen — March 6, 2012 at 4:57 am

    Ha! I have some brownies in the freezer for those… emergencies as well. ;-)

  17. #
    Kim — March 6, 2012 at 5:59 pm

    I’m hosting my best friend’s baby shower in May and our colors are going to be yellow and green. This is going to be perfect transferred to cupcakes!

    • Brenda replied on March 6th, 2012 at 10:48 pm

      Sounds like a great plan, Kim!

  18. #
    Terri @ that's some good cookin' — March 7, 2012 at 12:58 am

    Wow, I love what you’ve done with the place! I have blog envy!

    This cake looks so great. It’s almost to pretty to eat. It’s a good thing that it is at your house and not at mine. ;)

    • Brenda replied on March 8th, 2012 at 9:28 pm

      Thank you, Terri! It’s been fun settling into my new home. :)

  19. #
    Amanda — March 10, 2012 at 6:38 am

    Wow that looks fabulous! I’ve had grasshopper pie and mint chocolate chip cake, but never grasshopper cake. Beautiful!

  20. #
    Kim — March 10, 2012 at 10:34 pm

    I have a question about this cake… It looks like you just added half a cup of creme de menthe instead of substituting it for some of the water in the cake. Doesn’t this make it too much liquid? I’m going to attempt it tomorrow with a homemade cake, but I’m concerned.

    • Brenda replied on March 12th, 2012 at 9:27 am

      Hi Kim! I made the cake exactly how the recipe is written on a farmgirl’s dabbles. It is not too much liquid…works great!

  21. #
    Kim — March 12, 2012 at 8:22 am

    Looks so good!
    However, I am having a hard time finding the Creme de Menthe syrup. I do not want to get the liqueur. Any suggestions where to find the syrup? Or is there a way to make a substitute…I have mint or peppermint extract? I have not seen the syrup for 10-15 years! Hoping to make this tonight.
    Thank you!

    • Brenda replied on March 12th, 2012 at 9:25 am

      Hello Kim! I found the syrup with the ice cream toppings at the grocery store. Just ask your grocer’s customer service, they should be able to tell you where it’s at. I bought some awhile ago, to make ice cream grasshopper drinks, and found it very sweet & syrupy, not quite what I remembered from being a kid. But maybe my taste buds have just matured?!!! Anyway…I found a little different version of this cake on the Betty Crocker site: http://www.bettycrocker.com/recipes/grasshopper-fudge-cake/3645bc77-fd32-41d0-8631-8b09956351e0 – they use mint extract and green food coloring, and only make a portion of the cake batter into green mint. Hope that helps!

  22. #
    Laura H — March 12, 2012 at 9:22 pm

    Wow! That looks yummy!! :))

  23. #
    Wanessa Carolina — March 14, 2012 at 10:17 am

    Looks like Heaven!
    I just reposted on my blog, thanks for sharing!

  24. #
    Anel — March 14, 2012 at 9:28 pm

    I made this the other day for a St. Patrick’s Day luncheon and everyone loved it. My mom has already requested 2 for Mother’s Day and 1 for my cousins birthday. Thank you for sharing this!

    • Brenda replied on March 15th, 2012 at 9:46 pm

      Yay – I’m glad your family liked it, too!! Thanks, Anel!

  25. #
    Melissa @ Best Friends For Frosting — March 15, 2012 at 1:36 am

    What a lovely recipe. I am going to make this for my family for St. Patty’s Day! Quick question… How long do you let the hot fudge sit on the cake before adding the cool whip mixture? Do you recommend refrigerating the hot fudge as it sets prior to adding the cool whip mixture? Thanks for your help!

    • Brenda replied on March 15th, 2012 at 9:42 pm

      Hi Melissa! You can top the fudge (straight from the jar, not warmed up) immediately with Cool Whip. No need to wait. Hope you like it!

  26. #
    Julie — March 17, 2012 at 9:02 pm

    I made this for a St. Patrick’s Day gathering held this evening – it was a BIG hit. Thank you!

  27. #
    Becki @ BCC — August 2, 2013 at 9:53 am

    I’m making this cake for a family reunion that is themed “green” this weekend. There is a prize for the best dessert – will I win??? I think so!

  28. #
    shamene@sayitwithcake — December 8, 2013 at 9:39 pm

    Hi! I just wanted to let you know I featured your grasshopper cake on my blog today! Hope you can check it out! http://sayitwithcake.org/best-chocolate-mint-recipes/#more-706

    • Brenda replied on December 10th, 2013 at 10:35 am

      One of my favorite cakes, thank you for the link! :)

  29. #
    Inquisitive — February 19, 2014 at 3:56 pm

    Can’t wait to try this recipe with homemade fudge, freshly made whip cream and a cake from scratch… So00OOO much tastier and better for you that way.

  30. #
    Donna — February 21, 2014 at 11:15 am

    My twin granddaughter’s that I raised were born on St. Patrick’s Day and so this cake will be perfect to make for them this year! YUMMM! It looks so beautiful! They will love it with the mint and chocolate. Glad you shared this recipe!

  31. #
    barb — February 22, 2014 at 2:16 pm

    Made your Aunt Judy’s mint grasshopper cake at Christmas. This is a real winner in my book. This recipe is in my forever book!! Thanks again

  32. #
    chad — February 24, 2014 at 3:58 pm

    I made this cake for my mother’s birthday yesterday. It is delicious! I’ve saved the recipe! I may experiment with a chocolate cake mix next time…

  33. #
    Jill — March 5, 2014 at 10:10 pm

    I’d like to link to this recipe and possibly use one of your photos on my recipe blog. Is that okay as long as I’m pointing my followers to this post? Thanks! I remember making this cake back in HS, but none of my friends remember it! I guess it made a bigger impression on me than it did them. hah!

  34. #
    Kristina erikson — March 14, 2014 at 5:35 pm

    Hi Judi! Awesome page you have, love it! I want to know more clearly the part of “cake mix with pudding mix”, i am confused, i have to buy a cake mix and a pudding mix, or it comes in that way in the supermarker?

    Looking forwards,

    Kristina Erikson.

    • Brenda replied on March 16th, 2014 at 9:01 pm

      Hi Kristina – Look for the box cake mix that says “pudding in the mix”. It comes all in the same box.

  35. #
    Kathy Coehrs — June 18, 2014 at 7:51 pm

    I have had this recipe for years. I love this cake. My daughter always requests this cake for her birthday. I will be making it next week for her.

  36. #
    Lola — January 3, 2015 at 2:51 pm

    Oh, it looks sooo lovely. But, as I’m from another country where Betty Crocker Super Moist White Cake Mix is not to be found, can you suggest me an alternative. Thank you so much.

    • Brenda replied on January 5th, 2015 at 6:58 am

      I’m not sure what to suggest for you, Lola, as I have no idea what you have available. Do you have any white cake mixes available to you?

  37. #
    Mindi — January 14, 2015 at 12:43 am

    I love this, it’s beautiful, but what can you use instead of creme de menth? We don’t drink, so we do t have any. Would peppermint extract work? Obviously, not the same amount…

  38. #
    Jessica — March 10, 2015 at 9:04 pm

    I was so excited to find this recipe! My grandmother made this all of the time when I was a kid. It was my favorite! Brings back such warm memories!

    • Brenda replied on March 15th, 2015 at 8:19 am

      Wonderful! Enjoy!! :)

  39. #
    Carla Ashton — April 5, 2015 at 12:39 pm

    My cake was a disaster. Did you mean 4oz of liquer or tablespoons…or teaspoons? It was pretty bad. :-( So I’m thinking the recipe was flawed with the oz. thing.

    • Brenda replied on April 5th, 2015 at 2:42 pm

      I’m sorry to hear this, Carla. I’ve made this cake many times, for many years. 4 ounces in the cake, 2 ounces in the topping.


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