I think not.
It's possible that my camera may have been cursed. I cannot seem to get a decent picture of anything no matter how many pictures I snap. Take this for example:
Any clue what it is? Probably not. The focus is on the back of the picture when it should be on the front. I thought it was focusing on the front and considering I took fourteenhundreedbazillionandone shots of this dessert surely one of them should have had the focus on the front.
Nope. Not a single one. Still trying to guess what it is? It's cake. Grasshopper Fudge Cake. About a year or so ago while standing in line at the grocery store, I caved and bought one of those 75 ideas to do with cake mix pamphlets that ring the entrance to the cashier's domain. Hey, it was a long line--did you really think I was going to pick up the Star magazine's Celeb's Butt's and Whose Got the Best and Worst when there was something to do with baking nearby?
I bought the cake mix pamphlet solely for this cake and just over a year later finally got around to making it. It's tastes light and cool and is a good choice for a summer dessert. Or if you are like me and are vainly wishing for warmer weather you might think you and your oven can trick the seasons.
Grasshopper Fudge Cake
by Betty Crocker
1 box white cake mix (prepared as instructed on box with oil, water and egg whites)
2 teaspoons mint extract
liquid greed food color
2 16 oz jars of hot fudge (I only used 1 jar and it was sufficient)
1 8 oz container of frozen whipped topping, thawed
Additional chocolate or Andes candies, chopped for topping (optional)
1. Heat the oven to 350 and spray the bottom only of a 9 by 13 pan.
2. Make the cake as directed on the box but add 1.5 teaspoons of the mint extract to the mix. Reserve 1 cup of the batter and tint it light green with 3 drops of food color. Set aside. Pour white batter into pan.
3. Drop green batter into small puddles on top of the white batter. Swirl the green and white batters together.
4. Bake the cake 28-32 minutes or until a toothpick inserted in the center comes out clean. Run a knife along the edges of the cake to loosen the sides and cool 1 hour.
5. Spread the fudge topping over the cake. Add the remaining 1/2 teaspoon of mint extract and 9 drops of green food color to the whipped topping. Mix well. Carefully spread the whipped topping over the fudge. Garnish with candies if desired. Store well covered in the refrigerator.
