Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Happy Independence Day


Issue Date 12 - 18 Aug, 2017 at 2:00 PM

Grasshopper Fudge Cake

Grasshopper Fudge Cake
Ingredients

· 1 Betty Crocker super moist white cake mix
· 1¼ cups water
· 1/3 cup vegetable oil
· 2 tsp mint extract
· 3 egg whites
· 12 drops green food colouring
· 2 (16oz.) jars hot fudge topping
· 8oz. frozen whipped topping, thawed
· 5 drops yellow food colouring
· Mint candies, unwrapped and cut into pieces

Method
Heat oven to 170°C. Spray bottom only of a shiny metal or glass 13x9 pan with baking spray. Make cake mix as directed on the box, using water, oil, 1½ teaspoon mint extract and the egg whites. Reserve one cup batter; stir three drops of the food colouring into the reserved batter and set aside. Pour remaining batter into pan. Drop green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in pan. Cut through batters with a metal spatula or knife in S-shaped curves in one continuous motion. Turn pan and repeat cutting for swirled design. Bake for 28-33 minutes or until toothpick inserted in centre comes out clean. Run knife around side of pan to loosen cake and cool completely, for about an hour.
Carefully spread fudge topping evenly over the cake. In medium bowl, stir whipped topping, remaining extract and drops of green and yellow food colouring until blended. Spread whipped topping mixture evenly over fudge and garnish with candy pieces. Store covered in refrigerator.





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