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St. Patricks Day Grasshopper Fudge Cake

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Ingredients

    • 1 (18 1/4 ounce) boxes Betty Crocker super moist white cake mix
    • 1 1/4 cups water
    • 1/3 cup vegetable oil
    • 2 teaspoons mint extract
    • 3 egg whites
    • 12 drops green food coloring
    • 2 (16 ounce) jars hot fudge topping
    • 8 ounces frozen whipped topping, thawed
    • 5 drops yellow food coloring
    • Andes mints candies, unwrapped and cut into pieces

Directions


  • Heat oven to 350F for shiny metal or glass 13x9 pan (or 325F for dark or nonstick 13x9 pan).
  • Spray bottom only of pan with baking spray with flour.
  • Make cake mix as directed on box, using water, oil, 1 1/2 tsp mint extract and the egg whites.
  • Reserve 1 cup batter; stir 3 drops of the green food coloring into the reserved batter and set aside.
  • Pour remaining batter into pan.
  • Drop green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in pan.
  • Cut through batters with a metal spatula or knife in S-shaped curves in one continuous motion.
  • Turn pan 1/4 turn; repeat cutting for swirled design.
  • Bake 28-33 minutes or until toothpick inserted in center comes out clean.
  • Run knife around side of pan to loosen cake.
  • Cool completely, about 1 hour.
  • Carefully spread fudge topping evenly over the cake.
  • In medium bowl, stir whipped topping, remaining 1/2 tsp extract, remaining 9 drops of green food coloring and the yellow food coloring until blended.
  • Spread whipped topping mixture evenly over fudge.
  • Garnish with candy pieces.
  • Store covered in refrigerator.

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