Grasshopper Cake

 

2 1/4

cups Gold Medal® all-purpose flour

1 2/3

cups sugar

2/3

cup shortening

1

cup milk

1/4

cup white crème de menthe*

3 1/2

teaspoons baking powder

1

teaspoon salt

1

teaspoon vanilla

5

egg whites

1

jar (12 oz) fudge topping

3

tablespoons white crème de menthe or crème de menthe-flavored syrup*

4

drops green food color

1

container (8 oz) frozen whipped topping, thawed (3 cups)

• 1 Heat oven to 350°F. Grease and flour 13x9-inch pan. Beat flour, sugar, shortening, milk, 1/4 cup crème de menthe, the baking powder, salt and vanilla in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
• 2 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool completely.
• 3 Spread fudge topping over cake. Carefully fold 3 tablespoons crème de menthe and the food color into whipped topping; spread over cake. Store covered in refrigerator.