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Grasshopper Fudge Cake

Grasshopper Fudge Cake

Pretty streaks of green peek out from slices of white cake topped with hot fudge sauce and creamy whipped topping.

Ingredients

  • 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 (16 ounce) jars hot fudge topping
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 5 drops yellow food color
  • Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired


Instructions

  1. Heat oven to 350 degrees F for shiny metal or glass pan (or 325 degrees F for dark or nonstick pan). Spray bottom only of 13 x 9-inch pan with baking spray with flour.
  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.
  3. Stir 3 drops of the green food color into reserved batter; set aside.
  4. Pour remaining batter into pan.
  5. Drop green batter by generous tablespoonsful 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.
  6. Bake for 28 to 33 minutes or until a wooden pick inserted in center comes out clean. Run knife around side of pan to loosen cake.
  7. Cool completely, about 1 hour.
  8. Carefully spread fudge topping evenly over cake.
  9. In medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, remaining 9 drops green food color and the yellow food color until blended.
  10. Spread whipped topping mixture evenly over fudge.
  11. Garnish with candy pieces.
  12. Store covered in refrigerator.

Prep Time: 20 min | Total Time: 1 hr 55 min | Yield: 15 servings

High Altitude (3500-6500 ft): No change.

Warm the foil-wrapped mints in your hands for a minute or two to make cutting them easier.

Nutrition Information: 1 Serving: Calories 440 (Calories from Fat 150); Total Fat 16g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 0mg; Sodium 450mg; Total Carbohydrate 68g (Dietary Fiber 2g, Sugars 46g); Protein 5g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 10%; Iron 8%

Exchanges: 1 1/2 Starch; 3 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.


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