Mint Cake

This is one of my favorite cakes. It's one of those from my childhood that hits all the right brain buttons. It was one of my mom's mom's recipes. For my 45th, my stepmom was kind enough to make it for me. She hadn't had it before and my dad hadn't had it in decades. It was a win!

It's a cake you make in a 9x13 - preferably one that has a lid and can be frozen if that's your thing.

1 package white Pillsbury cake mix

Eggs

Oil

Water

Creme de menthe syrup (nonalchoholic if you can find it)

12 oz jar Hershey's hot fudge topping

1 8oz tub cool whip

Make cake according to directions and add 1 /2 cup creme de menthe syrup. Bake in 9x13 pan per cake recipe.

Cool to lukewarm and spread Hershey's Fudge Topping over the cake. If you want to cool it for a bit, it may make the next bit easier.

Fold together 1/3 cup creme de menthe syrup and cool whip and spread over fudge frosting.

Refrigerate overnight. Keeps many days in refrigerator.