Hello world! It's been a while since I've been on here. Like the bees, I've been busy this spring. My friend and I coordinated and directed a dinner theatre for a second year in a row so, I've been playing catch up with all the things that I neglected while I was doing the show.
I have been some very exciting news to share! I have week left of classes this semester. Woot, woot! I take my last final May 4th. I decided to take the summer off from school. I was just promoted at the library I work at, which means working more hours. So, I'll be busy with that while also trying to focus my energies on other aspects of my life.
My birthday was back on March 7th. In fact, my sister and I share the same birthday. We are seven years apart however. Because we share the same birthday, we usually share a birthday cake. This year we both agreed that we wanted a double mint chocolate cake a.k.a. a thin mint cake a.k.a. grasshopper cake. We didn't even argue about it because we love it so much. It's most likely my favorite specialty cake. It's everything you could want in a cake: chocolatey goodness, minty freshness, and cool creamy top. Enough said.
*****Warning: I must warn you though. If you don't like mint then you will not like this cake; and if you don't like rich chocolate then you will not like this cake. However, that just means more for me ;) and if you do like it, you will not be able to eat just one slice. You've been warned.
Double Mint Chocolate Cake a.k.a. Grasshopper Cake
adapted from Something Swanky
1 chocolate cake mix(& water, oil, and eggs as listed on box)
1- 14.5 oz. can sweetened condensed milk
1- 12.8 oz. jar Hershey's Special Hot Fudge Sauce
2 cups crushed Andes mints
1- 16 oz. container Cool whip
1/4-1/2 tsp. mint extract
Green food color (optional)