Grasshopper Fudge Cake: The Best Grasshopper Fudge Cake Recipe from Cook'n

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	Grasshopper Fudge Cake

Serves: 15

Prep: 15 min Bake: 33 min Cool: 1 hr

Print this Recipe

   3 tablespoons white cream de menthe or creme de menthe extract flavored syrup
   1 package Betty Crocker SuperMoist white cake mix
   1/3 cup vegetable oil
   3 egg whites
   3 drops green food coloring
   1 can (16 to 17 ounces) hot fudge ice cream topping
   1 (8-ounce) container frozen (thawed) whipped cream topping
   1/4 cup white creme de menthe or creme de menthe extract flavored syrup
   4 drops green food coloring
   Chocolate Curls if desired

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1 Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening.
2 Add enough water to 3 tablespoons crème de menthe to measure 1 1/4 cups. Make cake mix as directed on package, using crème de menthe mixture, oil and egg whites. Reserve 1 cup batter.
Stir 3 drops food color into reserved 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 spatula or knife in S-shaped curves in one continuous motion. Turn pan
1/4 turn, and repeat cutting 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. Stir whipped topping, 1/4 cup crème de menthe and 4 drops food color until blended. Spread whipped topping mixture evenly over fudge.

Garnish with Chocolate Curls. Store covered in refrigerator.

High Altitude (3500 to 6500 feet): Bake 33 to 38 minutes.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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