Creme De Menthe Cake

1. 1

   Make the cake mix according to package (you'll typically need water, eggs, and oil, as directed in mix package), but when adding water to mix, substitute 1/4 cup (4 tablespoons) of creme de menthe liqueur for that amount of water. For example, if you need 1-1/4 cups of water, use 1 cup water and 1/4 cup creme de menthe.

2. 2

   Bake cake according to instructions on the box. After it's been baked, allow the cake to cool to room temperature.

3. 3

   After cake is at room temperature, warm up the Mrs. Richardson's hot fudge in a microwave or in a saucepan over low heat and spread over the top of the cake. You don't want it too hot, just warm enough to spread easily.

4. 4

   Place the cake in the fridge to chill the fudge for 2 hours.

5. 5

   Add the rest of the cream de menthe to the Cool Whip, adding a tablespoon at a time while folding to combine. Place the Cool Whip on top of the fudge layer.

6. 6

   Drizzle the hard shell topping on top of the Cool Whip and sprinkle the mini-chocolate chips on top of the cake, too. Chill for an hour or longer until ready to serve.

7. 7

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.