Ingredients
- 1 Box Super Moist White Cake Mix
- 1 1/4 Cup Water
- 1/3 Cup Vegetable oil
- 2 Teaspoons Mint Extract
- 3 Egg Whites
- 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 chocolate mint candies, unwrapped and cut into pieces, if disired
Directions
-
Heat oven to 350F. for shiny metal or glass pan (or 325F for dark or nonstick pan). Spray bottom only of 13×9-inch pan with baking spray with flour. Make cake mix as directed on box, using water, oil, 1 1/2 teaspoon or the mint extract and the egg whites. 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 1/4 turn; repeat cutting for swirled design. 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. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon 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.