CB Mint Cake
1 box betty crocker super moist white cake mix
1 ¼ cup water
1/3 cup vegetable oil ( try using applesauce for even healthier version)
3 egg whites
2 1/2tsp. mint extract
2 drops green food coloring
Heat oven to 350 for shiny metal or glass pan, 325 for a dark of nonstick pan. Coat 9x13 inch pan with baking spray. Make cake mix using water, oil, egg whites and mint extract.
If you want the cake to have a green marble effect:
Reserve 1 cup of batter. Stir 3 drops green food coloring 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-shape curves in one continuous motion. Turn pan ¼ turn; repeat cutting into swirls design. You don't have to do this step, but it makes it cuter when you cut into the cake and there's green and white swirls everywhere.
Bake 28 to 33 minutes or until toothpick comes out clean. COOL COMPLETELY, about one hour.
1 jar Hershey’s hot fudge topping ( we only used about 1/3 of the jar )
1 (8 oz) container Cool Whip
Carefully spread fudge topping evenly over cake. I like to place it in the fridge so that the fudge is set up well before you add the next layer.
Side of Cake
Apply granola and toasted coconut on the side and along top edge of cake. I put the cake bake in the freezer until it was 30 min before serving.
Garnish with fruit 30 min before serving.