-water, vegetable oil and egg whites called for on cake mix box
2 tsp mint extract
12 drops green food coloring
2 jars (16oz) hot fudge topping
1 container (8oz) frozen whipped topping thawed
5 drops yellow food coloring
thin rectangular creme de menthe chocolate candies, unwrapped and cut into pieces if desired.
Instructions
1. Heat oven to 350°F (325°F for dark or nonstick
pan). Spray bottom only of 13x9-inch pan with
baking spray with flour.
2. Make cake batter as directed on box, adding 1
1/2 teaspoons of the mint extract with the water.
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
one-fourth turn; repeat cutting for swirled
design.
4. Bake as directed on box for 13x9-inch pan. Run
knife around sides 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 mint 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
Tips- Warm the foil-wrapped mints in your hands for
a minute or two to make cutting them easier.
Originally Submitted
3/19/2012
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