St. Patricks Day Grasshopper Fudge Cake

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.