Andes Grasshopper Cake

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• 1 (18 ounce) box devil's food cake mix
• 1 cup water (or what mix calls for)
• 1/3 cup vegetable oil (or what mix calls for)
• 3 eggs (or what mix calls for)
• 16 ounces non-dairy whipped topping
• 1 (8 ounce) package cream cheese, softened
• 1 (4 2/3 ounce) package andes mints candies

Recipe

• 1 cake: prepare two 8" or 9" cake layers according to directions on devils food cake mix box. cool for approximately 40 minutes before frosting.
• 2 meanwhile make chocolate curls: with vegetable peeler, shave along side of each andes mint lengthwise to equal about 1/2 cup of curls. chop broken pieces and reserve for use in frosting (about 1/3 cup).
• 3 frosting: in large 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. fold the andes thin mints pieces into the cream.
• 4 assembly: place one cake layer on serving plate; top with half the frosting and spread evenly. place the second cake layer on top and spread remaining frosting on top of cake. sprinkle top with andes mint curls.
• 5 cover and refrigerate cake if not serving immediately.