Grasshopper Fudge Cake
Source of Recipe
Pretty streaks of green peek out from slices of white cake topped with hot fudge sauce and creamy whipped topping.
List of Ingredients
1 box white cake mix
1½ t. mint extract
12 drops green food color
1½ jars (16 oz each) hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
5 drops yellow food color
Andes crème de menthe candies, unwrapped and cut into pieces, if desired
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
Make cake batter as directed on box, adding 1 teaspoon 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.
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.
Bake as directed on box for 13x9-inch pan. Run knife around sides 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 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.