So, I've been thinking about what to put on my blog aside from a glorified Sam photo gallery... not that there is anything wrong with that. Anyway, I've had this little cake book I've been drooling over for a month or so. I've decided that I'm going to work my way through the book making a cake a week and posting my results. So enjoy!This is the first cake that I made. It's called Grasshopper Fudge Cake.
now what you can not see in the picture is that there is actually streaks of green in the actual cake part... I was just in a rush to photograph the cake before it got devoured and didn't capture that aspect of it.
So here is the recipe:
1 box Betty Crocker SuperMoist White cake mix 1 1/4 cup water
1/3 cup vegetable oil 2 teaspoons mint extract
3 egg whites 12 drops of green food coloring
2 jars (16 oz each) Hot Fudge Topping 1 container 8 oz cool whip, thawed
5 drops yellow food coloring Andies Mints (yum)
1. Heat oven to 350 degrees F spray bottom of 9x13 pan only and flour ( I just used crisco)
2. Make cake mix as directed on box and add 1 1/2 t of mint extract. Reserve one cup of batter and add 3 off the green drops into the reserved batter. Pour remaining batter in the pan.
3. Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto the batter in the pan. Make S-shaped cuts through the batter. Turn the pan 1/4 turn and repeat the swirling design. (this makes the pretty green stripes in your cake that you can't see in my picture)
4. Bake 28-33 minutes, mine was done at 28... Run knife around the edge and let cool for 1 hour. It needs to be completely cool.
5. Carefully spread your hot fudge topping on the top of the cake. {this is a lot of topping and I think that it might have been better at 1 1/2 jars because it made the cake very top heavy} In a medium bowl mix the cool whip, remaining 1/2 t of mint extract, 9 drops of green food color and the 5 drops of yellow until it is well blended. Spread the whipped topping evenly over the fudge. Garnish with the Andies {unwrapped and broken up} and store covered in the fridge.
This was a pretty easy recipe to follow and it turned out really well. I had a little food color incident along the way and my frosting was a little too green. You are shooting for the mint color in the Andies mints. The cake was a little top heavy so when I was cutting it and taking it out of the pan to display it was a little tricky. Overall I think it turned out great! I hope you try it {if you like mint}!! And stay tuned for a new cake this week. To be revealed later
now that looks like my kind of cake. except i'd make it with chocolate cake! nothing better than chocolate and mint :)