Mint Fudge Cake
2 layer 9" cake or 13"x9" sheet cake, each layer 1 1/2" deep
1 box white cake mix
4 tablespoons crème de menthe
2 large eggs
1/4 cup vegetable oil
1 cup water
1 container fudge topping
1 container whipped cream topping, thawed
Preheat oven to 325°F. Grease pan(s) using Pan Release.
In a large mixing bowl, combine cake mix, 3 tablespoons crème de menthe, eggs, oil and water. Mix on low speed for 30 seconds. Scrape bowl. Increase to medium speed for two minutes.
Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done, (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.
Spread cooled cake with fudge topping. Spread thawed whipped topping on top of fudge. Decorating Whipped Cream Icing can be substituted for thawed whipped cream topping.
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