St Patricks Day Grasshopper Fudge Cake
Source: betty crocker **note - i made this cake and i only ended up using one jar of fudge and it turned out delicious. So use one or two jars depending on your sweetness/chocolate preference**
Steps
Heat oven to 350f for shiny metal or glass 13x9 pan.
Spray bottom only of pan with baking spray with flour.
Make cake mix as directed on box , using water , oil , 1 1 / 2 tsp mint extract and the egg whites.
Reserve 1 cup batter.
Stir 3 drops of the green food coloring into the reserved batter and set aside.
Pour remaining batter into pan.
Drop green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in pan.
Cut through batters with a metal spatula or knife in s-shaped curves in one continuous motion.
Turn pan 1 / 4 turn.
Repeat cutting for swirled design.
Bake 28-33 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 the cake.
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.
Spread whipped topping mixture evenly.
Ingredients
betty crocker super moist white cake mix, water, vegetable oil, mint extract, egg whites, green food coloring, hot fudge topping, frozen whipped topping, yellow food coloring, andes mints candies