This mint and chocolate cake is a longtime family favorite, a recipe I've enjoyed nearly all my life. Layers of mint cake, chocolate fudge, and minty whipped cream are dessert perfection! 



  • 1 box Betty Crocker Super Moist White Cake Mix with pudding in the mix
  • 1-1/4 c. water
  • 1/3 c. vegetable oil
  • 3 egg whites from three large eggs
  • 4 oz. Creme de Menthe liqueur or syrup...I prefer liqueur


  • 1 16-oz. jar hot fudge topping
  • 1 8-oz. container Cool Whip
  • 2 oz. Creme de Menthe
  • chopped Andes Mints for garnish, optional


  1. Preheat oven to 350° F for shiny metal or glass pan, or to 325° F for dark or nonstick pan. Lightly spray the bottom only of a 9'' x 13'' pan with non-stick spray.
  2. In a large bowl, with an electric mixer, beat the cake mix, water, oil, and egg whites on low speed for 30 seconds. Turn mixer up to medium speed and beat for 2 minutes more, scraping the bowl occasionally. Batter will be a bit lumpy. Stir in the Creme de Menthe. Pour batter into prepared pan.
  3. 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.
  4. Full instructions visit @afarmgirlsdabbles

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