Grasshopper Fudge Cake

By carvalhohm

Ingredients

• 1 box Betty Crocker® SuperMoist® white cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 2 teaspoons mint extract
• 12 drops green food color
• 2 jars (16 oz each) hot fudge topping
• 1 container (8 oz) frozen whipped topping, thawed
• 5 drops yellow food color
• Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired

Details

Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350° (325° for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

2 Make cake batter as directed on box, adding 1 1/2 teaspoons mint extract with water. Reserve 1 cup batter. Stir 3 drops of green food color into reserved batter; set aside. Pour remaining batter into pan.

3 Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design.

4 Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.

5 Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, remaining 9 drops green food color and yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.

Expert Tips:

Warm the foil-wrapped mints in your hands for a minute or two to make cutting them easier.

1 Serving: Calories 420