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Grasshopper Fudge Cake




Source of Recipe


kathy


List of Ingredients




Grasshopper Fudge Cake from Kathy


1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 tsp mint extract
3 egg white
12 drops green food color
2 jars (16 oz each) hot fudge topping
1 container (8 oz.) whipped topping, thawed
5 drops yellow food color
Andes candies cut into pieces, if desired

Recipe





Preheat oven to 350 F. (or 325 F. for dark or nonstick pan).
Spray bottom only of 13 X 9-inch pan with baking spray with flour.

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 of batter. Stir 3 drops of the green food color into the reserved batter and set aside; pour remaining batter into the pan.

Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto the batter in the 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.

Bake 28 to 33 minutes or until toothpick inserted in center comes out clean; run knife around side of the pan to loosen the cake; cool completely, about 1 hour.

Carefully spread the fudge topping evenly over the cake.
In a medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, remaining 9 drops of green food color and the yellow food color until blended; spread whipped topping mixture evenly over fudge. Garnish with candy pieces, if desired; store covered in refrigerator.