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Grasshopper Fudge Cake

Prep 20 min
Total 1 hr 55 min
Servings 15

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

Ingredients

box Betty Crocker™ SuperMoist™ white cake mix

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

teaspoons mint extract

drops green food color

jars (16 oz each) hot fudge topping

container (8 oz) Cool Whip™ frozen whipped topping, thawed

drops yellow food color

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

Steps

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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

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 130

% Daily Value

Total Fat: 14g; 22%
Saturated Fat 6g 31% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 440mg; 18%
Potassium: 210mg; 6%
Total Carbohydrate: 67g; 22%
Dietary Fiber 2g 9% Sugars 44g
Protein: 5g

% Daily Value*:

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