All because two people fell in love...

We met in February 1989, started dating in May, and got married in September. And Josh came *almost* 11 months later, just in case y'all were wondering. And then no more came. We waited, and waited, and then Lauren decided to make her debut in May 1995 (5 weeks early), and then Kayley 1997, Jacob 1998, Krissy 2001, Lindsey 2004 & Joey 2006. We lived in Texas until 2005, and then we moved to Arkansas, just about 25 miles north of Texarkana, Texas. Fortunately all my children are Texans (and my handsome husband) because Texans are just cool. Wish I was a Texan... but husband had to settle with a California gal, which I think is pretty cool too.

Tuesday, September 14, 2010

THe BiRTHDaY CaKe


Grasshopper Fudge Cake

1 box white cake mix

2 tsp. mint extract, divided

12 drops green food coloring, divided

2 jars (16 oz. each) hot fudge topping

8 oz. container Cool-Whip

5 drops of yellow food coloring

Andes Mints (either buy in candy form, chop; or buy in pkg by chocolate chips)

 

Heat over to 350.  Spray 13x9 pan.

 

Make cake mix according to directions, adding 1 1/2 tsp. mint extract.  Reserve 1 c. white batter.  Pour rest into pan.  In the 1 c. batter, add 3 drops of food coloring.  Stir well.  Drop onto white batter, and then marblize (?) in a swirling pattern on top.  Bake for 27+ minutes, or until knife comes out clean.  Let completely cool.

 

Spread hot fudge all over the top.  Depending on how much you like hot fudge depends if you use both jars.  In medium bowl, add Cool-Whip, remaining 1/2 tsp. extract,  remaining 9 drops of green food coloring, and 5 drops of yellow.  Blend well.  Spread all over top of hot fudge.  Garnish with Andes Mints.  Store covered in fridge.

 

1 Read What I Wrote:

The Traylor's said...

Great thanks Heidi... like I really 'needed' this recipe. Now I MUST make it! AND to make matters worse, Jeremy hates mint and chocolate together. I guess I better make it before I go visiting teaching on Thursday.