St Patricks Day Grasshopper Fudge Cake Recipe Foodcom

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• 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.
• 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.
• Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
• 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.

Steps:

• Heat oven to 350F for shiny metal or glass 13x9 pan (or 325F for dark or nonstick 13x9 pan).
• Spray bottom only of pan with baking spray with flour.
• Make cake mix as directed on box, using water, oil, 1 1/2 tsp mint extract and the egg whites.
• Reserve 1 cup batter; stir 3 drops of the green food coloring into the reserved batter and set aside.
• Pour remaining batter into pan.
• Drop green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in pan.
• Cut through batters with a metal spatula or knife in S-shaped curves in one continuous motion.
• Turn pan 1/4 turn; repeat cutting for swirled design.
• Bake 28-33 minutes or until toothpick inserted in center comes out clean.
• Run knife around side of pan to loosen cake.
• Cool completely, about 1 hour.
• Carefully spread fudge topping evenly over the cake.
• In medium bowl, stir whipped topping, remaining 1/2 tsp extract, remaining 9 drops of green food coloring and the yellow food coloring until blended.
• Spread whipped topping mixture evenly over fudge.
• Garnish with candy pieces.
• Store covered in refrigerator.

Steps:

• Preheat oven to 350 degrees. Grease sides and bottom of a 13- x 9-inch baking pan. Flour lightly.
• Prepare the cake mix according to the package directions, blending together the dry mix, the water, oil, egg whites and 4 tablespoons of the creme de menthe. Use however much water the package directions specify but remove 4 tablespoons to make way for the creme de menthe.
• Bake in a greased 9-x-13-inch baking pan as directed. Allow cake to cool.
• When cool, spread fudge sauce over the top. (It may help to warm the fudge sauce just slightly.).
• Whip cream until stiff peaks form. Fold in remaining 2 tablespoons creme de menthe. Frost over fudge layer. Refrigerate until ready to serve. You may enjoy heightening the Christmas look by decorating with drained red maraschino cherries or other red decoration.
• Note: You may substitute an 8-ounce carton of Cool Whip, thawed, for the whipped cream, if you wish.