Grasshopper Fudge Cake

I love desserts, my family has a few favorites, but when Thanksgiving rolled around I decided to try a recipe I found on Pinterest. I made a number of modifications to it, and it turned out to be a big hit with the whole family. The second time I made it it disappears just as fast. And when my daughter saw me writing this blog post she was asking for it again.

Ingredients (cake)

• 1 box white cake mix (plus ingredients to make cake) 
• 1½ teaspoons mint extract 
• 3 drops green food coloring

Ingredients (whipped topping)

• 1 container (8 oz or 250mL) Cool Whip, thawed
• 9 drops green food coloring
• 5 drops yellow food coloring
• ½ teaspoons mint extract

Directions (cake)

• Preheat oven to 350°F. Grease a 13x9-inch baking pan. 
• Mix cake batter as directed on box. Separate 1 cup of batter and add 3 drops of the green food coloring and add 1½ teaspoons of the mint extract; set aside. 
• Pour remaining uncolored batter into pan. 

• Add green batter, creating 12 to 14 green mounds in the uncolored batter. Cut through batter with a metal spatula or knife in S-shaped curves in one continuous motion. Turn pan a quarter turn; repeat creating a swirled design.

• Bake as directed on box for 13x9-inch pan. Cool completely, for about 1 hour.

Directions (whipped topping)

• In a separate bowl stir the Cool Whip, ½ teaspoon of mint extract, 9 drops of green food coloring, and 5 drops of yellow food coloring together until blended. 
• Once the cake is cool, cut into slices and place a dollop of whipped topping on pieces. If you want you can also drizzle with homemade chocolate fudge sauce. Serve. 

Adapted from Betty Crocker's website