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This guest post comes to you from my friend Maggie. Maggie and I were roommates at Elizabethtown College. I had the privilege of being a bridesmaid in her beautiful wedding last year. We share a mutual love of baking and she has quite possibly the biggest sweet tooth of anyone I know. When I started the blog, I immediately went to Maggie and asked her if she would be interesting in writing some guest posts. Maggie and her husband Preston live in Lambertville, NJ.
This guest post comes to you from my friend Maggie. Maggie and I were roommates at Elizabethtown College. I had the privilege of being a bridesmaid in her beautiful wedding last year. We share a mutual love of baking and she has quite possibly the biggest sweet tooth of anyone I know. When I started the blog, I immediately went to Maggie and asked her if she would be interesting in writing some guest posts. Maggie and her husband Preston live in Lambertville, NJ.
When Amber asked me to make something for her blog, with St. Patrick's Day right around the corner, my mind naturally wandered to wanting to make something green and seasonal. Preston and I have been doing a lot of cooking with beer lately and in particular, Guinness. I started off by making him a Guinness Chocolate Cheesecake for Valentine's Day, we then made Chicken and Risotto with Guinness and finally a beef stew with Guinness. At this point I'm a little Guinness'ed out, but I still wanted something celebrate St. Patrick's Day.
When I saw this recipe on Pinterest (because at this point, it seems to be where I find at all my recipes) I thought it would be a nice way to switch it up but remain true to the holiday. The cake mix makes the cake nice and fluffy and I love the thick hot fudge layer. Happy St. Patrick’s Day!
Grasshopper Fudge Cake
from Betty Crocker
1 box white cake mix + eggs, oil and vegetable oil according to the box
2 teaspoons peppermint extract
12 drops green food coloring
2 jars (16 oz. each) hot fudge topping
1 (8 oz.) container of frozen whipped topping (Cool Whip), thawed
5 drops yellow food coloring
thin rectangular creme de menthe candies (such as Andes), unwrapped and cut into pieces
Preheat oven to 350. Spray the bottom of a 13x9 inch cake pan with cooking 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 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 one-fourth turn; repeat cutting for swirled design.
Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.
