Prepared By Jill
Ingredients:
* 1 (18 1/4 ounce) box Betty Crocker super moist white cake mix
* 1 1/4 cups water
* 1/3 cup vegetable oil
* 2 teaspoons mint extract
* 3 egg whites
* 12 drops green food coloring
* 1 (16 ounce) jars hot fudge topping
* 8 ounces frozen whipped topping, thawed
* 5 drops yellow food coloring
* Andes mint candies, unwrapped and cut into pieces
Preparation:
Use a 13 x 9 pan. Heat the oven to 350 degrees for a shiny metal or glass plan, 325 for a dark non-stick pan. Grease and flour pan. Make cake mix as directed on the box, using water, oil, egg whites, and 1 1/2 tsp mint extract. Take out one cup of batter and mix in three drops of green food coloring. Pour remaining batter into the pan. Drop green batter into the pan by the spoonful, 12 to 14 spots. Cut through batter with a knife or spatula, making S shaped curves in one continuous motion. Bake 28 to 32 minutes. Cool one hour. Spread Fudge topping over the cake. In a medium bowl, stir the whipped topping and remaining 1/2 tsp of extract. Add 9 drops of green and 5 drops of yellow food coloring. Blend. Spread whipped topping over fudge evenly, and garnish with candy pieces. Store covered in refrigerator.
Category: Irish Night, Carol's Place March 2008
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