Grasshopper Fudge Cake

1 box white cake mix
1 1/4 c water
1/3 c vegetable oil
2 t mint extract
3 egg whites
12 drops green food color
2 jars (16 oz each) hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
5 drops yellow food color
Thin rectangular creme de menhe chocolate candies, unwapped and cut into pieces, if desired

Heat oven to 350
Spray bottom only of 13 x 9 inch pan with baking spray with flour
Make cake mix as directed on box, using water, oil, 1 1/2 t of the mnt extract and the egg white. 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 randoml 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 1/4 turn repeat cutting for swirled design.
Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side 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 t extract, remaining 9 drops green faood color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.