Grasshopper Fudge Cake

In honor of St. Patty's Day...I thought I'd post a GREEN recipe. Not green like in saving the planet or anything...just the color. :0)

Ingredients
1(18 1/4ounce)box Betty Crocker super moist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 teaspoons mint extract
3 egg whites
12 drops green food coloring
2(16ounce)jars hot fudge topping
8 ounces frozen whipped topping, thawed
5 drops yellow food coloring
Andes mints candies, unwrapped and cut into pieces

Directions
1Heat oven to 350F for shiny metal or glass 13x9 pan (or 325F for dark or nonstick 13x9 pan).
2Spray bottom only of pan with baking spray with flour.
3Make cake mix as directed on box, using water, oil, 1 1/2 tsp mint extract and the egg whites.
4Reserve 1 cup batter; stir 3 drops of the green food coloring into the reserved batter and set aside.
5Pour remaining batter into pan.
6Drop green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in pan.
7Cut through batters with a metal spatula or knife in S-shaped curves in one continuous motion.
8Turn pan 1/4 turn; repeat cutting for swirled design.
9Bake 28-33 minutes or until toothpick inserted in center comes out clean.
10Run knife around side of pan to loosen cake.
11Cool completely, about 1 hour.
12Carefully spread fudge topping evenly over the cake.
13In medium bowl, stir whipped topping, remaining 1/2 tsp extract, remaining 9 drops of green food coloring and the yellow food coloring until blended.
14Spread whipped topping mixture evenly over fudge.
15Garnish with candy pieces.
16Store covered in refrigerator.