Monday, March 14, 2011

Grasshopper Fudge Cake

I couldn't get the photo to work, but you can find the recipe here. Just search for Grasshopper Fudge Cake. I'll post the recipe here too!

1 box Betty Crocker SuperMoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 tsp mint extract
3 egg whites
12 drops green food color
2 jars(16oz each) hot fudge topping
1 container (8oz) frozen whipped topping, thawed
5 drops yellow food color
Thin rectangular candies, unwrapped & cut into pieces

1. Heat oven to 350•F for shiny metal or glass pan (or 325•F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. (I used regular cooking spray and it was fine)

2. Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the mint extract and the egg whites(the box said 4 egg whites, not 3 so I made it according to the box). Reserve 1 cup of 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 1/4 turn; repeat for swirled design.

4. Bake 28 to 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.

5. Carefully spread fudge topping evenly over cake(I had 2 12oz jars and only used 1 1/2 jars and it was plenty). In medium bowl, stir whipped topping, remaining 1/2 tsp 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.

It was soo good and perfect for St. Patrick's Day! Enjoy!

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