Grasshopper Cake

Note: The photo how this cake made with 2 jars of hot fudge topping. It was something of an experiment for me, as I always love that layer best. But it turns out that I didn’t like the cake better because of the additional fudge. It was too much fudge for me and our girls. But not for my husband. So I will leave that decision up to you—if you really like fudge a whole lot, go ahead and use 2 jars of fudge. But I recommend sticking with the original recipe of using just 1 jar!

Preheat oven to 350°F for shiny metal or glass pan, or to 325°F for dark or nonstick pan. Spray the bottom only of a 9” x 13” pan with cooking spray.

For the cake, in a large bowl, beat the cake mix, water, oil, and egg whites on low speed for 30 seconds, then on medium speed for 2 minutes more. Scrape the bowl occasionally. Batter will be a bit lumpy. Stir in the Creme de Menthe. Pour into prepared pan and bake for 27 to 32 minutes, or until toothpick inserted in center comes out clean. Be careful to not over bake, as it will end up dry. Cool completely.

For the topping, gently spread the fudge topping evenly over the cake. In a medium bowl, stir together the Cool Whip and Creme de Menthe. Spread mixture evenly over the fudge. If desired, garnish with chopped Andes Mints. Store covered in the refrigerator.