gRaSsHOpPeR fUDge CaKe

from the kitchen of: Betty Crocker Super Moist Cakes
1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 teaspoons mint extract
3 egg whites
12 drops green food color
2 jars (16 0z. each) hot fudge topping
1 container (8 0z) frozen whipped topping, thawed
5 drops yellow food color
thin rectangular creme de methe chocolate candies, unwrapped and cut into pieces, if desired
1. heat oven to 350. Spray a 13x9-inch pan with baking spray.
2. Make ake mix as directed on box, using water, oil, and 1 1/2 teaspoons of the mint extract and te egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
3. Drop green batter by heeping tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters withmetal spatula or knife in S-shaped curves in one continuous motion.
4. Bake 28-33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan t loosen cake. Cool completely.
5. Carefuly spread fudge topping evenly over cake. In medium bowl stir whipped topping, remaining 1/2 teaspoon extract, remaining 9 drops of the green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in fridge.