Grasshopper Fudge Cake

Serves: 15
Total Calories: 153


3 tablespoons white cream de menthe or creme de menthe extract syrup
1 package Betty Crocker SuperMoist white cake mix
1/3 cup vegetable oil
3 egg whites
3 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


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

Nutritional Facts:

Serves: 15
Total Calories: 153
Calories from Fat: 149

This Grasshopper Fudge Cake recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.

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