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Grasshopper Fudge Cake Recipe

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This recipe for Grasshopper Fudge Cake, by , is from FamBam Cooking , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 Box White Cake Mix
Water, oil and egg whites for on cake mix box
2 Tsp. Mint Extract
12 Drops Green Food Color
2 Jars (16 oz.) Hot Fudge Topping
1 8 oz. Cool Whip, thawed
5 Drops Yellow Food Color
Mint chocolate candy chopped for topping

Heat oven to 325F.
Spray bottom only of 9 X 13 inch pan with baking spray with flour.
Make cake batter as directed on box, adding 1 1/2 Tsp. of the mint extract with the water.
Reserve 1 Cup of batter.
Stir 3 drops of the green food color into reserved batter; set aside.
Pour remaining batter into pan.
Drop green batter by generous Tbsps 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.
Bake as directed on for 9 X 13-inch pan.
Run knife around sides pan to loosen cake.
Cool completely, about 1 hour.
Carefully spread fudge topping evenly over cake.
In medium bowl, stir Cool Whip, remaining 1/2 tsp. mint extract, remaining 9 drops food color and the yellow food color until blended.
Spread whipped topping mixture evenly over fudge.
Top with mint candy pieces.
Store covered in refrigerator.




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