Thursday, March 17, 2011

Grasshopper Fudge Cake






















1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 teaspoons mint extract
3 egg whites
12 drops green food color
2 jars (16 oz each) hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
5 drops yellow food color

Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired

  1. 1 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.
  2. 2 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 pan.
  3. 3 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.
  4. 4 Bake 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.
  5. 5 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.
I found this on the Betty Crocker site


~enjoy

2 comments:

Jenny said...

This looks so yummy!

The White Farmhouse said...

Do you hear that? That is the sound of my buttocks getting bigger! This looks so yummy! I am so going to try this. This week in fact! I am doing a leftover of St Pat's. Thanks for the recipe!

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