Pour into 13×9 inch pan and bake according to package directions.
Remove from oven and while HOT, poke holes in cake with fork.
Ingredients
- 1 (18.25 ounce) package white cake mix
- 3 tablespoons creme de menthe liqueur
- 1 (16 ounce) can chocolate syrup
- 1 (8 ounce) container frozen whipped topping, thawed
- 2 tablespoons creme de menthe liqueur
- Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.
- Pour into 13×9 inch pan and bake according to package directions.
- Remove from oven and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate (or freeze, if desired). After cooling, mix whipped topping with 2 tablespoons of creme de menthe and spread on cake. Keep refrigerated. Freezes great!!

this looks amazing!! I am LOVING this. Would also love for you to come share at my Tuesday food link party..
http://nap-timecreations.blogspot.com
Whaaaat?! Two post with mint/chocolate? Love it! Newest follower 🙂 (And not only because of the all the mint chocolate recipes.)
I am SOOOOOOOOOOO making this!!! lol!! Maybe for the teachers…ya know, NOT for me!! ;0
This looks sinfully delish! 😀
Ooo, I'd eat the whole thing myself. Hubby and son are not mint lovers – but I ammmmm!!!