Grasshopper Fudge Cake

By Unicorn1259

Ingredients

• 1 box Betty Crocker® SuperMoist® white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 2 teaspoons mint extract
• 3 egg whites
• 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

Servings 15
Preparation time 20mins
Cooking time 53mins

Preparation

Step 1

1. 1 Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2. 2 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 reserved batter; set aside. Pour remaining batter into pan.
3. 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 1/4 turn; repeat cutting for swirled design.
4. 4 Bake 28 to 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.
5. 5 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.