Grasshopper Fudge Cake
Pretty streaks of green peek out from slices of white cake topped with hot fudge sauce and creamy whipped topping.
- 1 box Betty Crocker® SuperMoist® white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 2 teaspoons creme de 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
- Andes Candies, unwrapped and cut into pieces, if desired
Preparation time 20mins
Cooking time 50mins
Adapted from bettycrocker.com
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. 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. 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. 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. 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.
Note: Warm the foil-wrapped candies in your hand for a minute first, to make cutting them easier.