Grasshopper Fudge Cake

Photo by Stephanie K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    box white cake mix

  • 1 1/4

    cups water

  • 1/3

    cup vegetable oil

  • 2

    tsp mint extract

  • 3

    egg whites

  • 12

    drops green food color

  • 2

    jars (16 oz each) hot fudge topping

  • 1

    (8 oz) container cool whip

  • 5

    drops yellow food color

  • 1

    bag Andes mints (chopped)

Directions

1) Heat oven to 350 degrees. Spray bottom of 13x9 pan with baking spray. 2) Make cake mix as directed on box, using water,oil,1 1/2 tsps of the mint extract and the egg whites. 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 tbps randomly in 12-14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S shaped curves in one continious motion. Turn pan 1/4 turn; repeat cutting for swirled design. 4) Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. 5) Carefully spread fudge topping evenly over cake. In medium bowl, stir cool whip, 1/2 tsp mint extract, 9 drops green food color and yellow food color until blended. Spread whipped topping mixture evenly over fudge. Spread Andes mints over whipped topping.

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