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Grasshopper Fudge Cake

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

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( 768 Ratings)

768 Ratings

5 Stars 30%

4 Stars 23%

3 Stars 28%

2 Stars 13%

1 Stars

Member Reviews ( 85 )

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Prep Time 20 min
Total Time 1 hr 55 min
Servings 15

Ingredients

1: box Betty Crocker® SuperMoist® white cake mix

: Water, vegetable oil and egg whites called for on cake mix box

2: teaspoons mint extract

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

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2 Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
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 one-fourth turn; repeat cutting for swirled design.
4 Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
5 Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint 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.

EXPERT TIPS

Expert Tips

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

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 440mg; 440%;
Total Carbohydrate: 67g; 67%
(Dietary Fiber 2g 2% Sugars 44g 44% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

4 1/2

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

REVIEWS & COMMENTS

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1 - 3 of 85 Reviews View All

Posted 3/14/2013 5:48:32 PM REPORT ABUSE cakefairy said:

Rating:

I made this cake forgetting to take out the 1 c. Batter to make green. Basically ending up with white cake....so I poked the warm cake and then took one can sweetened condensed milk, added green food coloring and mint extract , then poured it over the cake. The results was fantastic and very moist! I will do it this way from now on!

This reply was: Helpful Inspiring

Posted 3/8/2013 11:46:15 AM REPORT ABUSE Joulou said:

Rating:

This has been a favorite of ours...except we use Creme De Menthe (from the liquor store) and put 3 T of it in the batter, then 3 tsp of it in the whipped topping icing. And it's really pretty if you take time to make it in round layers with the chocolate between layers.

This reply was: Helpful Inspiring