Grasshopper Fudge Cake
I got this one off of Bettycrocker.com SO Yummy!!
1 box Betty crocker supermoist white cake mix
1 1/4 C. water
1/3 C. vegetable oil
2 tsps. mint extract, divided
3 egg whites
12 drops green food color, divided
*2 jars (16 oz each) hot fudge topping
1 container (8 oz.) frozen whipped topping, thawed
5 drops yellow food color
Thin rectangular mints(like andes) cut into pieces, if desired
Heat oven to 350 for shiny metal or glass pan or 325 for dark or nonstick pan. Spray bottom only of 9x13 pan with baking spray with flour.
Make cake mix as directed on the box, adding 1 1/2 tsps. of the mint extract. Reserve 1 cup of batter. Pour remaining batter into pan. Stir 3 drops of green food color into the reserved batter and mix well.
Drop green batter by tablespoons randomly in 12-14 mounds onto batter in pan. Cut through batters with a metal spatula or knife in s-shaped motions.
Bake 28-33 minutes until cake is done. Run a knife around the side of pan to loosen cake. Cool completely, about 1 hour.
Carefully spread fudge topping evenly over cake.
In a medium bowl, stir whipped topping, remaining extract, remaining 9 drops of green, and the yellow food color until blended. Spread evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.
*(I only used 1 and it was enough!!)
No comments:
Post a Comment