Recipes Made with Cake Mixes
Grasshopper Fudge Cake
Pretty streaks of green peek out from slices of white cake topped with hot fudge sauce and creamy whipped topping.
Prep: 20 min | Bake: 33 min | Yield: 15 servings
Ingredients
- 1 (18.25 ounce) box Betty Crocker® SuperMoist® white cake mix*
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 2 teaspoons mint extract
- 3 egg whites
- 12 drops green food color
- 2 (16 ounce) jars hot fudge topping
- 1 (8 ounce) container frozen whipped topping, thawed
- 5 drops yellow food color
- Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired
Instructions
- Heat oven to 350 degrees F for shiny metal or glass pan (or 325 degrees F for dark or nonstick pan). Spray bottom only of 13 x 9-inch pan with baking spray with flour.
- Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of 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 tablespoonsful 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 for 28 to 33 minutes or until a wooden pick 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.
Notes
High Altitude (3500-6500 ft): No change.
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Nutrition
Per serving: Calories 440 (Calories from Fat 150); Total Fat 16g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 0mg; Sodium 450mg; Total Carbohydrate 68g (Dietary Fiber 2g, Sugars 46g); Protein 5g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 10%; Iron 8%
Exchanges: 1 1/2 Starch; 3 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 4 1/2
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens