1 box white cake mix (or made from scratch)
Water, vegetable oil and egg whites called for on cake mix box
2 teaspoons mint extract
12 drops green food color
2 jars (16 oz each) hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
5 drops yellow food color
Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces if desired
1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2 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 the 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 one-fourth turn; repeat cutting for swirled design.
4 Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
5 Carefully spread fudge topping evenly over cake. In a 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 the refrigerator.
**This recipe came from Betty Crocker** I make this every St. Patrick’s Day and also can be made for Easter just use Red Food coloring to make it pink and put jelly beans on top or M& M’s omit mint extract.
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