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 teaspoon 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 ½ 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.
Mint extract is needed. Not peppermint. Mint extract is a combination of peppermint and spearmint extracts. It makes a difference here.
Natural food colorings can be used.
I haven't tried making this as a layered cake so I can't say if that would work with this recipe. If you try it, please let me know.
This cake definitely would not work well as a bundt cake.
White or vanilla cake mix would work with this
Use a nonstick spray that has flour in it - like Baker's Joy.
If you can't find the Andes mint chocolate baking chips, just crush up some Andes chocolate candies.
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.
This cake will need to be stored in the refrigerator until ready to serve.