Grasshopper Fudge Cake

• 1 box (18.25 Oz. Box) White Cake Mix
• 1-1/4 cup Water
• 1/3 cups Vegetable Oil
• 1-1/2 teaspoon Mint Extract
• 3 whole Egg Whites
• 3 drops Green Food Coloring
• _____
• FOR THE TOPPING:
• 2 jars (10 Oz) Hot Fudge Topping
• 8 ounces, weight Cool Whip
• 1/2 teaspoons Mint Extract
• 9 drops Green Food Coloring
• 1 cup Andes Creme De Menth Candies

1. For the cake:
2. Mix cake mix, water, oil, mint extract and egg whites together. Remove 1 cup of batter and set aside. Add food coloring to the reserved batter and mix well. Pour remaining batter into a 9x13 cake pan which has been sprayed with non stick cooking spray. Drop green cake batter in mounds onto regular batter, about 12 mounds. With a butter knife, in a S-shaped pattern, drag the knife through the green batter to swirl. Turn pan and repeat process. Bake cake at 350F for about 30 minutes. Let cake cool completely for about 1 hour.
3. When cake is cooled spread hot fudge topping evenly over cake. In a separate bowl, mix Cool Whip, mint extract and green food coloring. Spread over chocolate layer.
4. Top with chopped up candies. Store cake covered in the refrigerator.

white cake mix, water, vegetable oil, egg whites, topping, andes creme de

Taken from tastykitchen.com/recipes/desserts/grasshopper-fudge-cake/ (may not work)