Ingredients
-
1
-
1 1/4
-
1/3
-
2
-
3
-
12
-
2
-
8
-
5
-
-
-
-
-
-
Directions
St. Patricks Day Grasshopper Fudge Cake, Source: Betty Crocker **NOTE – I made this cake and I only ended up using one jar of fudge and it turned out delicious. So use one or two jars depending on your sweetness/chocolate preference**
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Steps
|
1
Done
|
Heat Oven to 350f For Shiny Metal or Glass 13x9 Pan or 325f For Dark or Nonstick 13x9 Pan. |
|
2
Done
|
Spray Bottom Only of Pan With Baking Spray With Flour. |
|
3
Done
|
Make Cake Mix as Directed on Box, Using Water, Oil, 1 1/2 Tsp Mint Extract and the Egg Whites. |
|
4
Done
|
Reserve 1 Cup Batter; Stir 3 Drops of the Green Food Coloring Into the Reserved Batter and Set Aside. |
|
5
Done
|
Pour Remaining Batter Into Pan. |
|
6
Done
|
Drop Green Batter by Generous Tablespoonfuls Randomly in 12-14 Mounds Onto the Batter in Pan. |
|
7
Done
|
Cut Through Batters With a Metal Spatula or Knife in S-Shaped Curves in One Continuous Motion. |
|
8
Done
|
Turn Pan 1/4 Turn; Repeat Cutting For Swirled Design. |
|
9
Done
|
Bake 28-33 Minutes or Until Toothpick Inserted in Center Comes Out Clean. |
|
10
Done
|
Run Knife Around Side of Pan to Loosen Cake. |
