Grasshoppers, Thin Mints, Peppermint Patties...whatever you call it...it's that chocolate-mint combination that was just meant to be together. And with a little green frosting, it's perfect for your St. Patrick's Day.
1 box of chocolate cake mix
2 small boxes of instant chocolate pudding
1/2 cup of veggie oil
1 1/4 cups water
2 teaspoons peppermint extract
1 can vanilla frosting
green food coloring
Mint M&Ms or Andes Mints
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan or 12 mini bundt pans.
In mixing bowl, combine cake mix, puddings, oil, water and eggs with an electric mixer. Mix in peppermint extract. Pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean for a large bundt cake or 16 to 18 minutes for mini cakes.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
Add a few drops of green food coloring to your vanilla frosting (you could even add another teaspoon of extract if you really wanted your cake minty).
Frost your cake(s) with your green frosting and garnish with Mint M&Ms and green sprinkles.
Mint M&Ms come in a package like this. You can also use Andes Creme de Menthe baking chips instead. You can also just take regular Andes candies and chop those up to garnish. I kept my frosting vanilla and added the mint candy on top...but again, you could add a little peppermint extract to your frosting to really intensify the mint flavor.
My little grasshopper.
I heart chocolate and mint...and St. Patrick's Day.