Andes Grasshopper Cake

This cake for my GA (girls in action) fund raiser for tomorrow night.  Just one of the things I will be baking for the sale.

Andes Grasshopper Cake

This recipe is by Andes creme de Menthe Thins

1 devil food cake mix

water

vegetable oil

eggs

16oz non-dairy whipped topping

1 package 8oz cream cheese, softened

1pkg Andes Creme de Menthe Thins

CAKE: Follow the package directions of your favorite devil food cake mix.  Bake as directed for 2 8 or 9 inch layers.  Cool cakes thoroughly before frosting (about 40 minutes).  Meanwhile, with a vegetable peeler shave along side of each Andes mint lengthwise to equal 1/2 cup of curls.  (It is common to shave only have of 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).

FROSTING: 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 pieces of Andes Creme de Menthe in the cream mixture.  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 Creme de Menthe curls.  Cover and refrigerate if not serving right away.