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Grasshopper Fudge Cake (3/7/2008)

Grasshopper Fudge Cake

1 box Betty Crocker SuperMoist white cake mix
1 ¼ cups 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
Andes' chocolate mint candies, unwrapped and broken into pieces.

Heat oven to 350-degrees F. Spray bottom only of 9 x 13 inch pan with cooking spray. Dust with flour and shake off excess.

Make cake mix as directed on box, using water, oil, 1 ½ 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 tablespoons 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 ¼ 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 ½ 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.

This week's recommended wine from Van's Liquor Store in East Dubuque-Rosemount Estate Shiraz.

(tip-freeze your mint chocolate candies, then break them apart with a meat mallet).

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