Green Cake Just In Time

I know there are a few avid cake-bakers out there. Pastry chefs in-the-making. I thought I should post this family recipe in time for the cake-bakers to get to the store before St. Patrick's Day. No, this is not an Irish cake recipe, rather a green cake. It would be appropriate to bake it in a shamrock-shaped pan, though.

Creme de Menthe Cake

1 package white cake mix (also egg whites & oil as cake mix instructions indicate)
1/3 c. green Creme de Menthe (for cake mix)
1 jar hot fudge ice cream topping (NOT chocolate syrup)
***Mrs. Richardson's brand is the best
***Hershey's and Smuckers are also thick enough
1 8 oz. container Cool Whip
3 Tbsp. Creme de Menthe (for Cool Whip)

Mix the cake according to the directions on the box, EXCEPT substitute 1/3 cup of Creme de Menthe for 1/3 cup of the water (usually recipe calls for something like 1 1/4 cups of liquid, so you will have the SAME amount of liquid, but 1/3 cup of it will be the Creme de Menthe, and the rest will be water). Pour into 9x13 pan (or that shamrock pan that you found and can only use once a year). Bake according to instructions on the box.

As soon as cake is removed from oven, spread the entire jar of hot fudge topping. Topping & cake need to be warm to make for easy spreading. Cool completely. When cake is cooled (maybe even chilled a little in the fridge), mix 2 - 3 Tbsp. of Creme de Menthe into the container of Cool Whip. You may want to add a few drops of green food coloring into Cool Whip for an even greener topping. Spread onto cake. Refrigerate until served. Enjoy!