Creme de Menthe Cake

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.

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

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.

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

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.

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.

Enjoy!