15.25 oz. white or vanilla cake mix
ingredients required on cake mix box
2 1/2 t. mint extract, not peppermint*, divided
green food color
16 oz. jar hot fudge topping
8 oz. whipped topping, thawed
Andes mint chips, or candies, chopped
Preheat oven to 350. Spray 9x13 dish. Make cake mix as directed on box. Add 2 t. mint extract and 50 drops food coloring to the cake batter and stir until well combined. Pour into baking dish and bake for the time listed on the cake box. Allow cake to cool completely after baking. Spread hot fudge sauce over cake. Make sure fudge later is cooled befre adding topping layer. For the next layer, add 1/2 t. mint extract and 6-10 drops green food coloring to the thawed topping. Stir well and spread on cake. Sprinkle with chopped candies. Store in refrigerator.
*Mint extract is a combination of spearmint and peppermint extracts. It makes a big difference in this cake!
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