Ingredients

The following ingredients have 9 Servings
  • 15.25 ounce box white (or vanilla) cake mix
  • ingredients called for on cake mix box: egg whites, oil and water
  • 2 1/2 teaspoons mint extract, (divided use)
  • green food color
  • 16 ounce jar hot fudge topping
  • 8 ounce container whipped topping (COOL WHIP), (thawed)
  • handful Creme de Menthe chocolate candies, (chopped into pieces)

Instruction

  • Preheat oven to 350F degrees. Spray 9"x 13" baking dish with nonstick cooking spray.
  • Make cake mix per the directions on the back of the box.
  • Add in 2 teaspoons of mint extract and food color (about 50 drops) to the cake batter and stir well until combined.
  • Pour batter into baking dish and cook for time listed on back of cake mix box.
  • Once it is finished baking, allow the cake to cool completely.
  • Spread hot fudge sauce on cooled cake.
  • For the next layer, add in 1/2 teaspoon of mint extract and green food coloring (about 6-10 drops) to the whipped topping. You don't actually need a separate bowl for this. Just mix it right in the container of Cool Whip.
  • Stir it up. Spread whipped topping onto cooled cake.
  • Sprinkle with chopped Andes creme de menthe chocolate candies.