Description
A delightful chocolate cake with refreshing mint undertones, perfect for any occasion.
Ingredients
Scale
- 1 box Duncan Hines Classic White Cake Mix
- 1 cup All-Purpose Flour
- 1 cup Water
- 1/2 cup Vegetable Oil
- 3 large Egg Whites
- 1/4 cup Creme de Menthe Syrup or Liqueur
- 1 cup Thick Hot Fudge Topping
- 1 container Cool Whip ‘Extra Creamy’
- 1/2 cup Chopped Andes Mints (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the cake mix, flour, water, vegetable oil, and egg whites in a mixing bowl.
- Stir in the creme de menthe syrup or liqueur.
- Pour the batter into greased round cake pans.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to cooling racks.
- Whip the Cool Whip until light and fluffy.
- Assemble the cake by layering hot fudge and Cool Whip between cake layers.
- Garnish with chopped Andes mints if desired.
- Chill the assembled cake in the refrigerator for at least an hour before serving.
Notes
Avoid overmixing the batter to ensure a light cake. Always check for doneness a few minutes early.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg