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Here's November's new recipe. I made this one for my annual Thanksgiving dinner that I usually throw at the condo. Had a lot to be thankful for this year, and having great friends around was definitely one of them! Got this recipe when i was actually grocery shopping and it looked yummy - so those ingredients ended up in my cart too! Sooo easy to make! Here's the recipe - i was so busy cooking that day i didn't have time to take pictures of each step..sorry!
Recipe #2: Andes Grasshopper Cake(Recipe can also be found on andesrecipes.com)
INGREDIENTS
1 devils food cake mix
water
vegetable oil
eggs
16 oz., non-dairy whipped topping
1 package (8 oz.) cream cheese (softened)
1 pkg. (4.67 oz) Andes Creme de Menthe Thins
DIRECTIONS FOR CAKE
1. Follow mixing instructions on the package of your favorite devils food cake mix. Bake as directed for two 8 or 9-inch layers. Cool cakes thoroughly before frosting (about 40 minutes).
2. Meanwhile, with a vegetable peeler shave along side of each Andes mint lengthwise to equal about 1/2 cup of curls. (It's common to shave only half the mint before it breaks.) Set aside curls for sprinkling on top of assembled cake. Chop broken pieces and reserve for use in frosting (about 1/3 cup).
DIRECTIONS FOR FROSTING
1. In a large mixing bowl with mixer on medium speed, beat the cream cheese until smooth then lower the speed and slowly mix in the non-dairy whipped topping with the cream cheese. Fold the Andes Creme de Menthe pieces into the cream.
2. Place one cake layer on a serving plate, top with half the frosting and spread evenly. Place second layer on top and use remaining frosting to top the cake. Sprinkle top with Andes Mint curls. Cover and refrigerate cake if not serving right away.
picture taken by: Rowena C.
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