Ingredients for St Patricks Day Grasshopper Fudge Cake
- Betty Crocker Super Moist White Cake Mix
- Water as directed on cake mix box
- Vegetable Oil
- Mint Extract
- Egg whites as directed on cake mix box
- Green food coloring (as needed for desired color)
- Hot Fudge Topping
- Frozen Whipped Topping
- Yellow food coloring (a few drops)
- Andes Mints Candies
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How to Make St Patricks Day Grasshopper Fudge Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- Prepare your favorite cake mix according to package directions, using water, oil, 1 ½ teaspoons mint extract, and egg whites only.
- Reserve 1 cup of the prepared cake batter.
- In the reserved batter, stir in 3 drops of green food coloring.
- Pour the remaining batter into the prepared pan.
- Drop spoonfuls of the green batter (approximately 12-14 mounds) randomly onto the batter in the pan.
- Using a metal spatula or knife, create an S-shaped swirl design by cutting through the batters in one continuous motion. Rotate the pan ¼ turn and repeat the swirling motion for a more dramatic effect.
- Bake for 28-33 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before running a knife around the edges to loosen.
- Cool completely on a wire rack for at least 1 hour.
- Evenly spread 1-2 jars (16-32 oz) of your favorite fudge topping over the cooled cake.
- In a medium bowl, beat 1 cup of whipped topping with ½ teaspoon mint extract, 9 drops of green food coloring, and a few drops of yellow food coloring until well combined and a light green color is achieved.
- Spread the whipped topping mixture evenly over the fudge layer.
- Garnish with your favorite St. Patrick's Day candy pieces (e.g., chocolate coins, shamrocks).
- Store covered in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
159g
Fat
35g
Carbs
23g
