Grasshopper Fudge Cake

My cake/picture isn't near as pretty as the one from the Betty Crocker site, but, ohhhh!  This is good Stuff!

Yes, this is another Betty Crocker Recipe!  They sent me a calender at the first of the year.  This was the recipe on the March Calender and Brindley knew right away that this is what she wanted for her Birthday.



1 box white cake mix

1 1/4 cups water

1/3 cup vegetable oil

2 tsp mint extract

3 egg whites

12 drops green food coloring

2 jars (16 oz each) hot fudge topping

1 container (8 oz) frozen whipped topping, thawed

5 drops yellow food coloring

thin rectangular chocolate mints (Ande Mints) broken up

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.

 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 greased 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 1/4 turn; repeat cutting for swirled design. Bake for 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. 

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.