Grasshopper Fudge Cake – a delicious recipe with White Cake Mix, Water, Vegetable Oil, Egg Whites, _____, Topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the cake:
2
Mix cake mix, water, oil, mint extract and egg whites together. Remove 1 cup of batter and set aside. Add food coloring to the reserved batter and mix well. Pour remaining batter into a 9x13 cake pan which has been sprayed with non stick cooking spray. Drop green cake batter in mounds onto regular batter, about 12 mounds. With a butter knife, in a S-shaped pattern, drag the knife through the green batter to swirl. Turn pan and repeat process. Bake cake at 350F for about 30 minutes. Let cake cool completely for about 1 hour.
3
When cake is cooled spread hot fudge topping evenly over cake. In a separate bowl, mix Cool Whip, mint extract and green food coloring. Spread over chocolate layer.
4
Top with chopped up candies. Store cake covered in the refrigerator.
284
kcal
Calories
28
g
Fat
1
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 box (18.25 Oz. Box) White Cake Mix, 1-1/4 cup Water, 1/3 cups Vegetable Oil, 1-1/2 teaspoon Mint Extract, and more.
Yes, Grasshopper Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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