• Cooking Time: 30 minutes
• Servings: 12 to 16 servings
• Preparation Time: 30 minutes
• 1 box white cake mix
• 1 ¼ cups water
• 1/3 cup vegetable oil
• 2 tsp mint extract
• 3 egg white
• 12 drops green food color
• 2 jars (16 oz each) hot fudge topping
• 1 container (8 oz.) whipped topping, thawed
• 5 drops yellow food color
• Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired

1. Preheat oven to 350 F. (or 325 F. for dark or nonstick pan).
2. Spray bottom only of 13 X 9-inch pan with baking spray with flour.
3. Make cake mix as directed on box using water, oil, 1 ½ teaspoons of the mint extract and the egg whites; reserve 1 cup of batter.
4. Stir 3 drops of the green food color into the reserved batter and set aside; pour remaining batter into the pan.
5. Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto the batter in the pan; cut through batters with metal spatula or knife in S-shaped curves in one continuous motion.
6. Turn pan ¼ run; repeat cutting for swirled design.
7. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean; run knife around side of the pan to loosen the cake; cool completely, about 1 hour.
8. Carefully spread the fudge topping evenly over the cake.
9. In a medium bowl, stir whipped topping, remaining ½ teaspoon extract, remaining 9 drops of green food color and the yellow food color until blended; spread whipped topping mixture evenly over fudge.
10. Garnish with candy pieces, if desired; store covered in refrigerator.

This delicious minty cake comes from Betty Crocker; perfect for Saint Patrick's Day!