handfulCreme de Menthe chocolate candies,chopped into pieces
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 tsp. of mint extract and food color (about 50 drops).
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.
Stir it up. Spread whipped topping onto cooled cake.
Sprinkle with chopped creme de menthe chocolate candies.
This cake will need to be stored in the refrigerator until ready to serve. If the hot fudge sauce is hard to spread at room temperature, try putting it in the microwave (with the lid removed) for about 15-20 seconds. Stir it with a spoon until you get it to a spreadable consistency. You don’t want it to be hot and liquid-y. It should still be a thick but spreadable consistency. Make sure your fudge layer is completely cool before adding whipped topping.