St. Patricks Day Grasshopper Fudge Cake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 1 (18 1/4 ounce) box betty crocker super moist cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 2 teaspoons mint extract
• 3 egg whites
• 12 drops green food coloring
• 2 (16 ounce) jars hot fudge topping
• 8 ounces frozen whipped topping, thawed
• 5 drops yellow food coloring
• andes mints candies, unwrapped and cut into pieces

Recipe

• 1 heat oven to 350f for shiny metal or glass 13x9 pan (or 325f for dark or nonstick 13x9 pan).
• 2 spray bottom only of pan with baking spray with flour.
• 3 make cake mix as directed on box, using water, oil, 1 1/2 tsp mint extract and the egg whites.
• 4 reserve 1 cup batter; stir 3 drops of the green food coloring into the reserved batter and set aside.
• 5 pour remaining batter into pan.
• 6 drop green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in pan.
• 7 cut through batters with a metal spatula or knife in s-shaped curves in one continuous motion.
• 8 turn pan 1/4 turn; repeat cutting for swirled design.
• 9 bake 28-33 minutes or until toothpick inserted in center comes out clean.
• 10 run knife around side of pan to loosen cake.
• 11 cool completely, about 1 hour.
• 12 carefully spread fudge topping evenly over the cake.
• 13 in medium bowl, stir whipped topping, remaining 1/2 tsp extract, remaining 9 drops of green food coloring and the yellow food coloring until blended.
• 14 spread whipped topping mixture evenly over fudge.
• 15 garnish with candy pieces.
• 16 store covered in refrigerator.