I have no idea who or why mint+chocolate is often called grasshopper, but who cares!?!?!? This cake is FABULOUS! I mean YUMMY!!! I added way more mint extract than they called for and more green food coloring too! LOVED IT, LOVED IT, LOVED IT! :) This may have become a St. Patrick’s Day tradition! Grasshopper Fudge Cake
1 box 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
1 jar (16 oz) hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-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 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, and remaining 9 drops green food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with mint candy pieces or sprinkles. Store covered in refrigerator.