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Ingredients
- 1 1 1 white cake mix
- 1 1 1 white cake mix
- 1 1 1 white cake mix
- 1 1/4 1 1/4 1/4 cups water
- 1 1/4 1 1/4 1/4 cups water
- 1 1/4 1 1/4 1/4 cups water
- 1/3 1/3 1/3 cup oil
- 1/3 1/3 1/3 cup oil
- 1/3 1/3 1/3 cup oil
- 2 2 2 teaspoon mint extract
- 2 2 2 teaspoon mint extract
- 2 2 2 teaspoon mint extract
- 3 3 3 egg whites
- 3 3 3 egg whites
- 3 3 3 egg whites
- 12 12 12 drops green food coloring
- 12 12 12 drops green food coloring
- 12 12 12 drops green food coloring
- 2 2 2 jars hot fudge topping
- 2 2 2 jars hot fudge topping
- 2 2 2 jars hot fudge topping
- 1 1 1 container cool whip
- 1 1 1 container cool whip
- 1 1 1 container cool whip
- 5 5 5 drops yellow food color
- 5 5 5 drops yellow food color
- 5 5 5 drops yellow food color
- thin thin rectangular creme de menthe chocolate candies
- thin thin rectangular creme de menthe chocolate candies
- thin thin rectangular creme de menthe chocolate candies
- unwrapped and cut into pieces, for garnish
- unwrapped and cut into pieces, for garnish
- unwrapped and cut into pieces, for garnish
Details
Preparation
Step 1
heat oven to 350*
make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the mint extract and the egg whites
reserve 1 cup batter
stir 3 drops of the green food color into reserve batter
set aside
pour remaining batter into pan
drop green batter by generous tablespoons randomly in 12 to 14 mounds onto batter in pan
cut through batter with metal spatula or knife in s- shaped curves in one continuous
motion
turn pan 1/4 turn, repeat cutting for swirled design
bake 28 to 33 minutes or until toothpick inserted in middle comes out clean
run knife around side of pan to loosen cake
cool completely about 1 hour
carefully spread fudge topping evenly over cake
in medium bowl, stir whipped topping
remaining 1/2 teaspoon extract, remaining 9 drops green food color and the yellow food color
until blended
spread whipped topping mixture evenly over fudge
garnish with candy pieces
store covered in refrigerator
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