Grasshopper Fudge Cake

Grasshopper Fudge Cake

1 box white cake mix, plus: water, vegetable oil and egg whites called for on cake mix box
2 teaspoons mint extract
Green food color
1 jar large hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
Thin rectangular crème de menthe chocolate candies (aka Andes), unwrapped and cut into pieces, if desired

Heat oven to 350°F. Spray 13x9-inch pan with baking spray. Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3-4 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; repeat cutting for swirled design. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, and 4-5 drops green food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces, if desired. Store covered in refrigerator.