Grasshopper Fudge Cake (Carolyn)

Heat oven to 350 degrees for shiny metal or glass pan, or 325 for dark or nonstick pan.  Spray the bottom of the pan with baking spray and dust with flour.

1 box Betty Crocker Super Moist White Cake mix.  Make cake mix as directed on the box.  (water, vegetable oil and 3 egg whites)
Add 1 ½ tsp. of mint extract
Reserve 1 cup of batter.  Stir 3 drops of green (or red) food color into reserved batter.  Put remaining batter into pan.  Drop the colored batter by generous tablespoons randomly in 12 to 14 mounds onto the batter in the pan.  Cut through the batters with metal spatula or knife in S shaped curves for a swirled design.

Bake 28 to 33 minutes or until toothpick comes out clean.  Run knife around side of pan to loosen cake.  Cool completely.

Topping:
2 jars (16 oz. each) hot fudge topping
1 (8 oz) cool whip
You can add color to the cool whip by drops of food coloring.
Carefully spread fudge topping evenly over cake.  In medium bowl stir whipped topping, ½ tsp mint extract and food coloring.  (if making green swirls, I add 9 drops of green color and 5 drops of yellow. )  Stir until blended.  Spread whipped topping mixture evenly over the fudge.  Garnish with mint candy pieces.  (thin rectangular Andes creme de menthe chocolate candies unwrapped.) 

Store in the refrigerator. 
Tip:  warm the foil wrapped mints in your hands for a minute and they will cut easier. I make this cake on Christmas Eve.