Gluten Free Grasshopper Cake

Directions

Cake 

1. Preheat oven to 350°F (176°C). Line a 9 x 13 cake pan with parchment paper (bottom and sides) and lightly spray with pan spray.
2. In a medium  bowl combine oil, water and eggs. Mix to combine. 
3. Add Kinnikinnick White Cake Mix and mix until combined.
4. Add 1 teaspoon peppermint extract and 3 - 5 drops of green food colouring.
5. Pour cake batter into cake pan.
6. Bake in preheated oven for 30 minutes.
7. Remove from oven and let cake cool completely.
8. Use parchment paper to help aid in removing cake from pan.
9. Place cake on serving tray. 

Cream Cheese Filling

1. Whip reserved ½ cup whipping cream and set aside.
2. In a small pot melt chopped chocolate and 1 tablespoon 33% cream. Set aside to cool slightly.
3. In a medium bowl, mix cream cheese until soft.
4. Slowly add chocolate mixture and mix until combined.
5. Fold in whipped cream until combined.
6. Spread filling evenly over cooled cake.
7. Let filling set in refrigerator for 1 hour.

Topping

1.  Whip whipping cream until soft peaks. Add icing sugar and finish whipping.
2. Fold in peppermint extract and green food colouring. Mix until combined.
3. Spread or pipe evenly over top of cake.
4. Decorate with optional chocolate shavings or crushed/whole Kinnikinnick Mint Magic KinniTOOS®

Yields 12 servings