Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
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.
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|Serving Size: 1 Serving (147g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 348 (53%)|
|Amt Per Serving||% DV|
|Total Fat 38.7g||52 %|
|Saturated Fat 24.1g||120 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 65.7mg||20 %|
|Sodium 610.7mg||21 %|
|Potassium 218.3mg||6 %|
|Total Carbohydrate 72g||21 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 69.8g|
|Protein 5g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 654
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