Grasshopper Fudge Cake Food

ST. PATRICKS DAY GRASSHOPPER FUDGE CAKE

Steps:

• Heat oven to 350F for shiny metal or glass 13x9 pan (or 325F for dark or nonstick 13x9 pan).
• Spray bottom only of pan with baking spray with flour.
• Make cake mix as directed on box, using water, oil, 1 1/2 tsp mint extract and the egg whites.
• Reserve 1 cup batter; stir 3 drops of the green food coloring into the reserved batter and set aside.
• Pour remaining batter into pan.
• Drop green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in pan.
• Cut through batters with a metal spatula or knife in S-shaped curves in one continuous motion.
• Turn pan 1/4 turn; repeat cutting for swirled design.
• Bake 28-33 minutes or until toothpick inserted in center comes out clean.
• Run knife around side of pan to loosen cake.
• Cool completely, about 1 hour.
• Carefully spread fudge topping evenly over the cake.
• In medium bowl, stir whipped topping, remaining 1/2 tsp extract, remaining 9 drops of green food coloring and the yellow food coloring until blended.
• Spread whipped topping mixture evenly over fudge.
• Garnish with candy pieces.
• Store covered in refrigerator.

GRASSHOPPER FUDGE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• 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 pan.
• 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.
• Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
• Carefully spread fudge topping evenly over cake. In 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 refrigerator.

GRASSHOPPER FUDGE CREAM CAKE

Steps:

• Prepare cake batter according to package directions, adding 1 1/2 tsp mint extract to the batter. Pour all but 1 cup of the batter into a well greased 9x13" pan.
• Add 3-4 drops food coloring to reserved batter. Drop by spoonfuls on top of white batter. Swirl with a knife. Bake as instructed on box. Cool completely.
• While cake is cooling, combine sweetened condensed milk, chocolate chips, and milk in a glass bowl. Melt in the microwave, stirring every 30 seconds till smooth. Let cool. When cake is cooled, spread chocolate fudge over the top.
• Whip cream till soft peaks form. Add powdered sugar, 1/2 tsp mint extract, and food coloring. Beat till well mixed, then spread over fudge layer. Garnish with Andes Mints if desired.

GRASSHOPPER FUDGE CAKE

Steps:

• 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 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 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 refrigerator.

GRASSHOPPER CAKE

Steps:

• Heat oven to 350°F. Grease and flour 13x9-inch pan. Beat flour, sugar, shortening, milk, 1/4 cup crème de menthe, the baking powder, salt and vanilla in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool completely.
• Spread fudge topping over cake. Carefully fold 3 tablespoons crème de menthe and the food color into whipped topping; spread over cake. Store covered in refrigerator.

GRASSHOPPER CAKE

Steps:

• Preheat oven to 350°F.
• Prepare cake mix according to the directions, except use only 1 cup water and add 1/3 cup creme de menthe and 1/4 cup creme de cacao.
• Bake in a 9x13-inch pan.
• When cool, spread fudge topping over cake.
• Mix 1/4 cup creme de menthe with Cool Whip and spread over cake.
• Keep refrigerated.