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:
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.
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