1 box 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
For the topping:
1 16-oz. container of hot fudge topping
1 8-oz. container whipped topping
2 oz. Creme de Menthe
Chopped mint candy for garnish, optional
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.
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.
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.
Gently spread fudge topping evenly over the cake. In a medium bowl, stir together Cool Whip and 2 ounces Creme de Menthe. Spread mixture evenly over the fudge. If desired, garnish with chopped Andes Mints. Store covered in the refrigerator.